Lavender Shortbread Wedges

Description :

Instead of individual shortbread, make one giant cookie and slice it into wedges for half the work and twice the fun. A sprinkle of dried lavender after glazing gives the citrus-scented shortbread a lovely floral boost that sings of spring.

Ingredient :


  • 3/4 c. unsalted butter (1 1/2 sticks), at room temp, plus more for greasing 
  • 1/3 c. granulated sugar
  • 2 tsp. finely grated lemon zest
  • 1 tsp. finely grated orange zest
  • 1/2 tsp. pure vanilla extract
  • 1 1/2 c. all-purpose flour, plus more for dusting
  • 1/4 tsp. kosher salt 


  • 1 1/4 c. confectioners’ sugar
  • 1 tbsp. fresh lemon juice 
  • 1 tbsp. milk, plus more as needed 
  • 1/2 tsp. pure vanilla extract
  • Pink or red food coloring (optional) 
  • Dried lavender, for topping
  • Orange zest, for topping

Direction :

  1. Make shortbread: Heat oven to 325°F. Butter 9-inch round cake pan, then line bottom with parchment paper.
  2. In stand mixer, beat butter on medium until smooth and creamy, 1 minute. Add granulated sugar, citrus zests and vanilla and beat, scraping down bowl halfway through, until combined, about 2 minute. On low, gradually add flour and salt and mix just until dough comes together.
  3. Using lightly floured hands, press dough into prepared pan in even layer and prick dough with fork several times. Bake until edges are light golden brown, 30 to 35 minutes. Let cool in pan 30 minutes, then loosen edges with small offset spatula and very carefully (shortbread will be delicate) turn out onto wire rack lined with parchment paper. Let cool completely.
  4. Meanwhile, make glaze: Sift confectioners’ sugar into medium bowl. Add lemon juice, milk, vanilla and 1 or 2 drops food coloring, if using; whisk, adding more milk if needed, until smooth and thick but still pourable. Spread glaze on cooled shortbread, leaving border. Sprinkle with dried lavender and orange zest. Let glaze set at least 30 minutes before slicing into 12 wedges. 

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