Incredibly soft and delicate Lavender Shortbread Cookies topped with a simple strawberry glaze, these cookies melt-in-your-mouth with every bite all while being gluten free and vegan. Best of all this recipe is so easy to make and can be whipped up in minutes, just in time for Spring!
2 tbspfreeze-dried strawberries in powdered formblended
1cup powdered sugarsifted
Preheat the oven to 350 F and prepare two baking sheets with parchment paper and then set them aside. In a large mixing bowl, beat the butter until light and fluffy using a handheld mixer. Add in he powdered sugar and mix until combined and then mix in the vanilla bean paste. Next, mix in the flour and salt until a dough until crumbles start to form. The dough should stick together when pressed between your fingers. Add in the lavender and continue to mix until incorporated.
Roll the dough on a clean and floured surface until it's roughly 1/8 inch in thickness. Use a round cookie cutter to cut out shapes until you have used all the dough. Mine made roughly 20 cookies. Transfer the cookies to the baking sheets. Bake the cookies for 10-12 minutes and the edges begin to golden. Remove and let the cookies cool completely.
In a bowl, whisk together sifted powdered sugar, strawberry powder, and 3-5 tablespoons of almond milk. You want your glaze to be thin enough to dip the cookie but thick enough that it stays on the cookie in a thick layer. Once all the cookies are dipped, top with more lavender if desired and let the glaze set, about 20 minutes before serving.
These cookies are best if stored lightly covered at room temperature for 2 days or place in an air tight container and freeze for up to 3 months.