Lemon and Lavender Glazed Lemon Shortbread
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.