Iced Lavender Lemon Shortbread Cookies

COOKIES
1 cup unsalted butter, at room temperature
¾ cup icing sugar
2 tbsp lemon juice
1 ½ tbsp freshly grated lemon zest (about 2 large lemons)

⅛ tsp salt
⅓ cup cornstarch
2 ½ cups all purpose flour
1 tbsp dried lavender flowers




ICING
1 cup confectioner’s sugar
3 tsp dried lavender flowers
2 tsp freshly grated lemon zest (about 1 large lemon)
1–2 tbsp lemon juice*

*I ended up using a bit more lemon juice. If you don't want it as lemony, then add a little bit of water if needed

COOKIES

1. Cream together the butter and confectioner’s sugar until smooth. Mix in the lemon juice (or extract) and zest. Set aside.
2. Sift together the salt, cornstarch and flour. Add this to the butter mixture and stir until the flour coats the butter but isn’t completely worked in. Add the lavender flowers.
3. Using your hands, lightly rub the ingredients together until the mixture is no longer dry. You will know it’s done when it forms easily into a dough ball. Try not to overwork the mixture or you will end up with tough cookies.
4. Flatten the dough out into a disc and place in a plastic re–sealable bag. Refrigerate for 30 minutes (or up to three days).
5. Preheat the oven to 325° F.
6. Take the fully–chilled dough and place it on top of a piece of parchment. Using a rolling pin, roll the dough out to a thickness of 1/3 inch. Cut into desired shapes with cookie cutters. (This dough barely spreads, so don’t worry about leaving a lot of space between each cookie.) Remove the scraps from between each cookie and re–form into a flat disc. (If dough has become too soft or warm, re–refrigerate it for a few minutes before attempting to roll it out.)
7. Lift up parchment paper and place on top of cookie sheet. Transfer sheet to upper third of oven and bake for about 15 minutes (or until the edges of the cookies just start turning golden on the edges). Allow to cool before icing. 

ICING

1. Whisk together first three ingredients. Start mixing in lemon juice by using one tablespoon at first, then continue adding in only enough to produce a smooth, fluid icing.
2. It is easiest to ice the cookies by dipping the tops into the icing and turning them over onto a wire rack (that has a paper towel under it to catch the drips). The icing will dry on the cookie and not stay sticky.

Serves 20 (approx). Recipe from Montcarte.

Calories per serving: 206
Fat: 9.3g
Cholesterol: 24mg
Carbs: 29.2g
Protein: 1.4g
Source of vitamin A.

These cookies are spectacular! Very easy to make and also beautiful to look at. These cookies are light tasting yet flavourful. However, they are pretty high in sugar and saturated fat, so I would keep them as a once in awhile indulgence;  but this is easily now my most favourite cookie recipe. 

Pumpkin Spiced Muffins

15 oz pumpkin purée
4 eggs
1 cup unsweetened applesauce
⅔ cup water
2 cups brown sugar
3 ½ cups whole wheat flour
2 tsp baking soda
1 ½ tsp sea salt
2 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground ginger

1. Preheat oven to 350°F (175°C).
2. Grease and flour 2 medium dozen muffin pans.
3. In a large bowl, mix pumpkin purée, eggs, applesauce, water and brown sugar until fully blended.
4. In a separate bowl, mix together whole wheat flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
5. Slowly add dry ingredients to the first bowl until completely blended.
6. Pour into muffin trays and bake for 50 minutes.
7. Muffins are done when toothpick inserted in centre comes out clean.

Serves 22.


Calories per serving: 148
Fat: 1.1g
Cholesterol: 34mg
Carbs: 31.5g (1.3g fiber)
Protein: 3.4g

Great source of selenium and vitamin A. Good source of vitamin C, calcium and iron. Low in saturated fat.

When I first made this recipe I had used only 1 tsp of cinnamon and ½ tsp of ginger and had baked a loaf, I found that it was a bit too much ginger for me and I really like cinnamon, so for these muffins I adjusted accordingly. And I am very glad I did, these muffins are super moist, fluffy and yummy with just the right amount of spice. This is a great autumn treat.