2.19.2008

Almond Shortbread Cookies with Lavender Icing

I wish I had a picture of these cookies but they never last long enough to get a picture! Everyone who tries these cookies can't say enough about them. The lavender gives them a distinct flavor that you can't get enough of. If you've never cooked with lavender, I highly recommend it! You'll wonder how you ever lived without it.

COOKIES
1 C. Butter, softened (or 1/2 C. Butter & 1/2 C. margarine)
2/3 C. Sugar
1 Egg
1 tsp. Almond Extract
1/2 tsp. Vanilla
2-1/4 C. Flour
1 tsp. Baking Powder

Cream butter and sugar until light and fluffy. Beat in egg and extracts (I'm always generous with the extracts). Combine the flour and baking powder; gradually add to the creamed mixture.

Press dough into a cookie press (or roll out and cut with cookie cutters) and make into desired shapes 1" apart on an ungreased cookie sheet (The cookies won't come out of the press onto a greased or parchment-lined cookie sheet). Bake at 375 for 10-11 minutes.


ICING
1/3 C. Boiling water
1 tsp. Dried Lavender
1/2 tsp. Almond Extract
1-1/2 to 2 C. Powdered Sugar

Add boiling water to a bowl with lavender; cover and allow to soak for about 15 min. Strain liquid, add almond extract and powdered sugar until it thickens slightly into a glaze (test it by putting some onto a cooled cookie. If it dries a little bit than it has enough powdered sugar. If the cookie gets soggy, add more). I put the warm icing into a ziplock bag, snip the corner and use it to drizzle over the cookies. Allow them to set out for a few hours or overnight. The otherwise dry cookies will absorb some moisture from the icing and become the perfect texture. Enjoy!

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