Step 1
In a spice grinder or mortar and pestle, combine ¼ cup (54 g) of Redpath® Golden Yellow Sugar, lemon zest, and culinary-grade lavender. Pulse until lavender is finely ground and the sugar is fragrant. Add to the remaining Redpath® Golden Yellow Sugar and mix well.
Step 2
In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt until well combined.
Step 3
Place the cubed butter into the bowl of a stand mixer fitted with the paddle attachment. Add in the sugar mixture and cream until pale and fluff, at least 3 minutes. Scrape down the bowl with a rubber spatula. Add in the vanilla extract and mix until combined.
Step 4
Add in the flour mixture and beat on low speed until a dough forms.
Step 5
Shape dough into a flat disc and wrap in plastic wrap. Place into the fridge to chill; 20 minutes.
Step 6
Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
Step 7
Roll the disc between 2 pieces of parchment paper to ¼-inch thickness. With a 2½-inch round cutter, cut out as many circles from the dough as possible. Carefully place the circles onto the prepared baking sheet. Gently press the scraps of dough together, wrap them back into the plastic wrap, and place into the fridge to chill and rest; 5 minutes. Reroll the chilled scraps of dough and cut out as many cookies from the dough as possible.
Step 8
Place the cookies into the fridge to chill; 15 minutes.
Step 9
Place completely chilled cookies into the preheated oven; 8 to 10 minutes. Rotate the baking sheet halfway through the baking time.
Step 10
Remove cookies from the oven. Let cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.
Step 1
In a small bowl, whisk together the Redpath® Icing Sugar and salt until no lumps remain.
Step 2
Whisk in the lemon juice and corn syrup until well combined. If icing is too thick, add a half teaspoon of water or lemon juice at a time and stir until desired consistency is achieved. If icing is too thin, add a teaspoon of icing sugar at a time and stir until desired consistency is reached.
Step 3
With a small offset spatula or a clean pastry brush, spread or brush on a small amount of icing onto a completely cooled shortbread cookie. Sprinkle still-wet icing with lavender or lemon zest if using.
Step 4
Place onto a wire rack to dry completely; at least 4 hours, preferably overnight.
*For a more lemon-forward shortbread, omit vanilla extract and replace it with ¼ to ½ teaspoon of pure lemon extract.
