Lemon Shortbread Cookies with Violets

Let me tell you, these lemon shortbread cookies with violets were amazing and baking them was such a fun way to bond with my daughter. They were easy to bake, and not only that I was able to cut the all purpose flour back in order to add coconut flower! I also cut back on the white sugar and replaced some of it with raw local honey. I try to swap out healthier ingredients wherever possible. We added pressed edible violets into the icing and they turned out so pretty!!

Ingredients for Shortbread Cookies and Icing

Cookie Ingredients

1 cup of butter softened 

1/2 cup sugar

1/2 tsp lemon extract

1/3 cup local raw honey

1 3/4 cup all purpose flour

1/2 cup coconut flour

1/4 tsp salt

Icing Ingredients

2 cups of confectioners sugar

2 tablespoons of whole milk

1/2 tsp fresh squeezed lemon juice

(You may need to add more sugar or milk to achieve desired consistency)

Instructions for Lemon Shortbread Cookies with Violets

First you will need to collect your edible flowers. Be sure they aren’t sprayed with any chemicals. You will want to lay them flat between parchment paper and place a heavy object on top. Press them like this for a few hours. 

To make the cookie dough:

Place softened butter and sugar in a large mixing bowl and cream together. 

Then add lemon extract, honey and mix in. 

Next add all-purpose flour, coconut flour, and salt. Then mix everything together on medium speed until dough forms.

Remove dough from bowl and divide dough into two balls. Next, wrap in Saran Wrap and place in refrigerator for about 30-40 minutes.

 Once the dough is firm, remove one ball of dough from the refrigerator. Preheat oven to 325°.

At this point, roll the dough out between parchment paper until about 1/4 inch thick.  Use a round cookie cutter to shape your cookies.

Place them on a lined cookie sheet about an inch apart.

Repeat with second ball of dough.

Bake for 12-14 minutes or until they are a light golden brown.

Remove from oven and carefully transfer to a cooling rack.

Allow to cool fully before icing.

To make icing:

Combine confectioners sugar, milk and lemon juice into a small mixing bowl and mix together. Adjust by adding more confectioners sugar or more lemon juice until icing is the consistency of white craft glue (Think the bottled glue you get in school with the orange top).

I like to put my icing in a icing bottle like this one!

I outline the perimeter of my cookie first and then fill in the middle.

Top the cookies with your pressed violets! I use a kitchen tweezer to place the flower into the semi-wet icing then tap in down very gently.

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