Lemon Lavender Icebox Cookies
Houzz.com
Equipment
- Food Processor
- Sil Pat
Ingredients
- 2 cup flour
- ½ cup cornstarch
- 1 cup powdered sugar
- ¼ tsp salt
- 4 tsp lemon zest grated lightly packed
- 1 tsp dried lavender (food grade)
- 2 sticks butter
- 2 lg egg yolks
- ½ tsp vanilla
- ½ tsp lemon extract
Instructions
- In a food processor, pulse together the flour, sugar, cornstarch, salt, lemon zest and lavender until well blended
- Add butter and pulse until the mixture resembles wet sand
- In a small bowl, mix together and jokes and extracts. Put in food processor and pulse until large clumps of the form
- Put the dough on a work surface and cut in half.
- Form each half into a log that is 8“ x 2“ in diameter.
- Wrapped each log in plastic wrap and twist the ends closed. Refrigerate at least 4 hrs.
- PREHEAT OVEN TO 350°
- Cut ½ thick slices of a log and place on sil pat covered baking sheet
- Bake until firm and golden on the edges (10-12 min.)
- Cool on wire racks for five minutes, then transfer and remove with a spatula
- Cookies may be stored in an airtight container at room temperature for up to 3 days