Honey Drizzled Lavender and Lemon Cookies

Decadant Lavender cookies frosted with lemon glaze and drizzled with honey - perfect for a special afternoon tea

Prep Time 2 30

Cook Time 20

Course Dessert

Cuisine American

Servings 3 dozen

4 tbsp Honey wildflower honey is great but you can substitute infused honey such as citrus to play with the flavor.

Measure the flour into a bowl and set aside
Next cream the butter and sugar in a bowl with an electric mixer on medium speed. Add the lavender buds & lemon zest and mix until blended.
Then begin to add small amounts of the sifted flour, a little at a time, and mix until filling incorporated.
Shape the dough into a long cylinder, wrap with wax paper and chill in the freezer for 2 hours. Do not let it sit in there any longer or it will become to hard to cut and leaving it out afterward will cause it to become uneven temperature. To be sure set a timer.
30 minutes before removing your dough from the freezer, preheat your oven to 325.
After 2 hours, remove the dough from the freezer and slice the chilled dough into 1/2-inch thick cookies, and place on a cookie lined with parchment paper and bake for 20 minutes or until lightly golden brown. Remove from the oven and place on a rack to cool.

In a bowl with an electric mixer, beast all the icing ingredients except the lemon zest, at a medium speed until smooth, adding water if necessary. Next, add the lemon zest and mix to incorporate. Once the cookies have cooled to a warm temperature instead of hot, brush the icing over the cookies. If you do this when they are too hot, it will melt off and make a mess.

After icing the cookies, next you will want to drizzle them with the wildflower or infused honey, this can be done with a spoon or honey dipper.

Keyword cookies, honey, Lavender, Lemon