Photo: Ernest Porzi
Lemon and Lavender Glazed Lemon Shortbread
13 ingredients
30 min + 30 min
1 dozen cookies
openrecipes
"A deliciously simple shortbread made with Meyer lemons, and topped with a homemade lavender flower and Meyer lemon glaze. This is an adapted recipe from several I've found over the years, which I combined and perfected from my Grandma's lemon shortbread."
Estimated Nutrition (whole recipe, rough)
767
Calories
22g
Protein
21g
Fat
123g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Lavender | not in our table | 0 |
| Flower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Shortbread:
- 3/4 cup unsalted butter, at room temperature
- 1/4 cup confectioners' sugar
- 1 1/2 tablespoons white sugar
- 3/4 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon lemon juice
- Glaze:
- 1/2 cup milk
- 1 1/2 tablespoons dried lavender flowers
- 1 cup confectioners' sugar
- 1 tablespoon Meyer lemon juice, or as needed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes