Light and delicate, these Lavender Shortbread cookies feature a delicious milk and honey glaze, making these the perfect dessert for any spring celebration. Decorated with bits of dried lavender, these cookies make a lovely addition to a cup of hot tea. Serve them for a formal brunch or an elegant afternoon wedding.
In large bowl, beat confectioners’ sugar, butter and lavender until well-combined. Add flour and salt; mix until combined. Dough will be crumbly. Divide dough into 2 disks. Wrap with plastic wrap and refrigerate 1-2 hours or until firm.
Preheat oven to 325°F. Prepare cookie pans with parchment paper.
On floured surface, roll each dough disk out to approximately 1/4 in. thick, pressing together gently if dough cracks. Cut using 2 in. cookie cutter and place on prepared pan. Re-roll dough as necessary, chilling if it becomes too soft.
Bake 11-13 minutes or until light golden brown at edges. Cool 2 minutes on pan on cooling grid. Remove from pan; cool completely on grid.
For glaze, whisk together confectioners’ sugar, milk and honey in medium bowl until smooth. Drizzle over cooled cookies and sprinkle with lavender (if using).