This recipe, submitted by Jamie Buelt, was the first place winner of the AllSpice Cookie Contest at the 2016 Iowa State Fair.  This delicious and simple cookie had a great balance of shortbread cookie, and the citrus and lavender flavor. And, as Jamie has suggested, this makes a wonderful tea cookie.

INGREDIENTS
For the cookies:
2 Cups flour
1/2 tsp baking powder
3/4 tsp salt
3/4 Cup unsalted butter
3/4 Cup Baker’s sugar
1/4 Cup lavender sugar
1 Tbsp Granulated Honey
1 Tbsp Lavender Flowers
1 large egg
1 tsp Tahitian Vanilla Extract
2 tsp Lemon Extract

For the icing:
2 Cups powdered sugar
1 Tbsp finely grated lemon zest
1 Tbsp fresh-squeezed lemon juice
1 Tbsp Granulated Honey
1-1/2 tsp Cointreau
1 Tbsp fresh squeezed orange juice
1-1/2 Tbsp water

STEPS

Preheat oven to 350° F. Sift flour, baking powder, and salt into a bowl. In a separate bowl, use an electric mixer to cream together the butter, sugars and granulated honey; add in egg, vanilla and lemon extract. When those are thoroughly combined, add the sifted dry ingredients, mixing until dough forms.

Shape the dough into a ball and refrigerate in a covered bowl for 30 minutes. Remove cookie dough from the refrigerator, and use a rolling pin to roll it out on a floured surface. Cut out circles (or other desired cookie shapes). Bake cookies on a parchment paper-lined cookie sheet for 12 to 14 minutes. Remove cookies from oven, and transfer from the parchment paper to a wire cooling rack. Allow cookies to cool.

For the icing, whisk together the granulated honey, lemon juice, orange juice, lemon zest and Cointreau. Add 1 Cup of the powdered sugar to the mixture before whisking in the water. Finish with the second cup of powdered sugar. Mix until icing is smooth. Drizzle icing onto the cookies and top with lavender flowers; serve with fancy tea.

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