lemon lavender cookie bars
these lemon lavender cookie bars are made from a buttery, chewy lemon and lavender shortbread cookie that's topped with a bright lemon glaze. they're sweet, tart and full of lemon flavor with just a hint of floral lavender.
Equipment
- food processor
- stand mixer with paddle attachment
- parchment paper
Ingredients
lemon lavender cookie bars
- 1 c (200 g) granulated sugar
- 1 ½ tsp (1 g) culinary grade lavender buds
- zest of two medium lemons
- 1 tsp (5 ml) vanilla extract
- 1 tsp (5 ml) lemon extract
- ½ tsp salt
- 1 c (226 g) unsalted butter, room temperature
- 1 large egg yolk, room temperature
- 1 ¾ c (210 g) all purpose flour
- ⅓ c (35 g) almond flour
fresh lemon glaze
- 1 c (125 g) powdered sugar
- 2-3 tbsp (30-45 ml) lemon juice
Instructions
- Preheat the oven to 350 F (177 C). Line an 8X8 (20 cm) baking pan along the bottom and two sides with parchment paper. Leave 1-2 inches of overhang. This will help in removing the bars after baking. Set aside.
- Place the sugar and lavender buds into the food processor. Process for 30 seconds. Pour the lavender sugar into the mixing bowl of a stand mixer fitted with a paddle attachment. Zest the lemons into the lavender sugar. Pour in the vanilla and lemon extracts. With the mixer on low, grind the sugar, zest and extracts together until well combined and the texture of wet sand.
- Add butter to the sugar mixture and cream together on medium speed for 3 minutes. Scrape the sides and bottom of the bowl. With the mixer on low, mix in the egg yolk until smooth and well combined.
- Add the all purpose flour and almond flour to the wet. Mix on the lowest setting until JUST combined. While the dough is still in the bowl, use your hands to incorporate any stray pieces that didn't get worked into the dough.Starting at the edges, working in to the center, evenly press the dough into the prepared pan.
- Bake at 350 F (177 C) oven for 25-30 minutes or until the edges are set and golden brown. The center will look like a light golden brown. Remove the baked cookies from the oven to cool in the pan on a cooling rack for about 30 minutes.
- While the cookie bars are cooling, make the lemon glaze: Whisk the lemon juice with the powdered sugar. Add more sugar if desired to make a thicker glaze. Keep it thinner for drizzling on top of the cookies.
- Using the overhang parchment, carefully lift the cookies out of the pan. Cut the cookie into your preferred size and shape. Gently push the cookies back into roughly the same place. Using the overhang parchment paper, place the whole (cut) cookie base back into the pan. Pour the glaze over the top. Carefully and gently smooth the glaze across the top. Allow the glaze to fully set, about 60-90 minutes. Using the slings, remove the cookie bars from the pan. Cut along the precut edges and enjoy!
Notes
almond flour: the weight of ⅓ c can range depending on the brand you use. the easiest way to figure out the weight for the brand of almond flour you have it to look on the back. most have the weight for ¼ c. multiply this number by 4. now divide the total by 3. this will tell you the weight of the flour you are using.
almond flour substitution: use ¼ c + 1 tablespoon all purpose flour (38g) in place of the almond flour. the almond flour gives the cookies a nice chewiness, so keep it if you can.
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