Lemon Lavender Cookies (Print Version)

# Ingredients:

01 - 2 tablespoons (10g) cornstarch

02 - A stick and a half of salted butter (225g), softened but still cool

03 - 1 large egg (chilled a bit)

04 - 270g flour (all-purpose, about 2 1/4 cups)

05 - 1/2 teaspoon baking powder

06 - Two big spoonfuls (2 tablespoons) of lemon zest

07 - Lavender buds, culinary grade, 2 tablespoons

08 - 3/4 cup sugar (150g, regular white)

09 - Purple food coloring (just 3-4 drops)

10 - If desired, lavender extract (1/2 teaspoon)

11 - Powdered sugar, sifted (about 1 1/2 cups or 180g)

12 - Some fresh-squeezed lemon juice, around 2-3 tbsp

13 - Extra lavender buds and lemon zest, for decorating

01 - Start by getting your oven to 350°F and lay parchment sheets on your baking pans.

02 - Toss together the baking powder, starch, and all-purpose flour in a bowl.

03 - Whip the butter with sugar, lavender, and zest till fluffy; this might take 2-3 minutes.

04 - Add the egg to the butter mixture, blending well, then stir in the flour combo until it all comes together.

05 - Scoop cookies (about 1 tbsp each), flatten slightly to 1/3 inch, and bake for 12-15 minutes until the edges start browning.

06 - Blend all the glaze stuff together, then spread it over cooled cookies. Top off with garnishes if you'd like.

01 - Skip waiting—no need to chill the dough.

02 - Before juicing your lemons, scrape off the zest first.

03 - Juice fresh lemons only; bottled's not the same.