With the the colors and flavors down, my next step was shape. Of course, I thought of our incredibly talented graphics and design friend, Hannah. She gave Marni and me these adorable K and M cookie cutters and I had been waiting for the opportune time to use them (Marni kindly lent hers to me if I promised to share the finished products).
3 t dried lavender buds, finely chopped, plus 1 t for garnish
2/3 c granulated sugar
16 T softened butter
1 t vanilla extract
2 c all-purpose flour
1/2 t salt
1 1/2 c confectioner's sugar
juice of 1 lemon
1 t lemon zest
Preheat the oven to 350 degrees Fahrenheit.
With the back of a spoon, mix the lavender buds into the sugar until well incorporated throughout.
Pour the dough onto a flat surface and form into a flattened round. Wrap in plastic wrap, and place in the refrigerator for at least 1 hour to set.
After 1 hour, lightly flour a working surface and roll out the dough with a roller, about 1/4-inch thick. With a cookie cutter (we used the “K” and “M” cutters!), cut the dough into shapes and place each on a cookie sheet, about 1/2-inch apart. Bake for 13-15 minutes until slightly golden. Remove to a rack and let cool.
While the cookies cool, whisk together the confectioner's sugar and lemon juice into a thin icing. Drizzle the icing over the cookies and sprinkle with the additional crushed lavender buds and lemon zest. Makes 12 large cookies, depending on the size of your cutter.