Delicate and light, these lemon-lavender olive oil cookies may just be the perfect base for a warm weather ice cream treat.
Ingredients
- 2 cups all-purpose white flour
- ½ cup whole-wheat flour
- ¼–½ cup sifted powdered sugar
- 1 teaspoon sea salt
- 2 teaspoons dried lavender buds, crushed
- 2 lemons, zested or finely grated
- ½–¾ cup extra virgin olive oil
- 1 tablespoon granulated sugar
- Honey glaze, see below
- 1 tablespoon unsalted butter
- ¼ cup honey
- 1 teaspoon lemon juice
- ½ teaspoon ground lavender buds
- 2 tablespoons powdered sugar
Preparation
For Shortbread:
In a medium-sized mixing bowl, whisk together the flour, sugar, salt, lavender and lemon zest.
Pour in the olive oil and stir until all of the dry mixture is incorporated. Add in a bit more olive oil until the dough comes together. Try not to overmix.
Transfer the dough to a 9-inch pie pan or square baking pan. Use your fingers to press the dough evenly into the pan. With a metal spatula or large knife, press down all the way into the shortbread dough to score the size pieces you want, either pie-size wedges or squares, then prick the surface of the dough all over with a fork to create that authentic shortbread look. Sprinkle with granulated sugar before baking.
Bake until the surface is lightly browned, about 25 minutes. Carefully rescore the cookies into pieces immediately after removing them from the oven.
Allow to cool and place on a serving plate; drizzle with honey glaze.
For Honey Glaze:
Combine all ingredients in a small saucepan over low heat. Stir to combine evenly and bring to a boil. Remove from heat and drizzle over cookies, use immediately.
