remember when you were little and it was still cool to take donut holes (munchkins for those of you on the east coast…) to school on your birthday?
so for one of the birthday b’s many celebratory treats, we whipped up a new cookie for her to take to work with her. there is nothing like passing around some cookies in birthday cheer with your crown!
the birthday b’s choice?
lavender citrus shortbreads
from The Cookie and Biscuit Bible with a few adaptations of my own
1/2 cup unsalted butter at room temperature
1/4 cup superfine sugar
1/ 1/2 cups all purpose flour
1 tbsp dried lavender
1 cup powdered sugar
2 tbsp lemon juice ( or a combination of orange and lemon)
zest of 1 lemon and an orange
Preheat to 300 degrees.
In a bowl, stir the flour and lavender together.
In a separate bowl, cream the butter and sugar together until fluffy and light in color with an electric mixer. Add the flour and lavender mixture and mix until batter is just incorporated. Mixture will be very dry so don’t worry. Using your lil fingers, form the batter into a soft ball shape and leave in bowl. Cover with plastic wrap and chill in the fridge for about 15 minutes. Press dough into prepared square pan. Once dough is pressed into pan, bake for 10 minutes. Take out of the oven and with a VERY sharp knife cut even squares with a pastry scraper and poke holes in each with the tines of a fork.
Then — Bake for 30 min or until sides of shortbread turn golden. Let cool in pan 10 minutes and remove cookies carefully setting them on a wire rack to cool completely.
When cookies are completely cool, combine the powdered sugar, citrus juice and zest in a small bowl and mix until well incorporated. Drizzle the icing on the cookies with a spoon. Let dry for 2 hours/overnight.
Feed to the birthday b.