Buttery Lemon Lavender Cookies (Print Version)

# Ingredients:

→ Cookies

01 - 270g (2 1/4 cups) all-purpose flour
02 - 10g (2 tablespoons) cornstarch
03 - 1/2 teaspoon baking powder
04 - 225g (2 sticks) salted butter, cool room temperature
05 - 150g (3/4 cup) granulated sugar
06 - 2 tablespoons lemon zest
07 - 2 tablespoons dried culinary lavender buds
08 - 1 large egg, cool room temperature

→ Glaze

09 - 180g (1 1/2 cups) powdered sugar, sifted
10 - 2-3 tablespoons fresh lemon juice
11 - 1/2 teaspoon lavender extract (optional)
12 - 3-4 drops purple food coloring
13 - Lavender buds and lemon zest for garnish

# Instructions:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - Whisk together flour, cornstarch, and baking powder.
03 - Beat butter, sugar, lemon zest, and lavender until light and fluffy, 2-3 minutes.
04 - Beat in egg, then mix in dry ingredients until just combined.
05 - Scoop 1-tablespoon balls, flatten to 1/3 inch. Bake 12-15 minutes until edges are golden.
06 - Mix glaze ingredients, spoon over cooled cookies. Add garnish if desired.

# Notes:

01 - No chilling required
02 - Always zest lemons before juicing
03 - Use fresh lemon juice, not bottled

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