Lemon and Lavender Glazed Lemon Shortbread
A deliciously simple shortbread made with Meyer lemons, and topped with a homemade lavender flower and Meyer lemon glaze. This is an adapted recipe from several I've found over the years, which I combined and perfected from my Grandma's lemon shortbread.
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Recipe Summary
Ingredients
12
Original recipe yields 12 servings
Directions
Cook's Notes:
If you are using salted butter, then simply omit the salt in the dough. I highly recommend using the squeezed juice straight from the lemon...it tastes much better. If you do not want to use milk in the glaze, water works just as well with the obvious varying of the flavor.
If the dough is too moist, add a little bit of flour. If the dough is too dry, add a little bit more lemon juice.
Nutrition Facts
Per Serving:
219 calories; protein 2.1g 4% DV; carbohydrates 26.6g 9% DV; fat 11.9g 18% DV; cholesterol 31.3mg 10% DV; sodium 54.8mg 2% DV.
Full Nutrition
