Em's Lemon Lavender Shortbread Bars

I think its safe to say that I've been a little obsessed with cooking with lavender lately, (you've probably noticed between my cupcakes, lemonade, and various other mentions in the last month) and when you really get into an unusual ingredient and see all the yummy possibilities, its hard to put a lid on it sometimes:) So here's another lavender recipe for ya:

There's nothing quite like these babies fresh out of the oven, except maybe when they're covered in sweet lemon glaze! It ads almost a crispness to the outside, while helping the rich moisture inside keep it together. The lavender takes it from being just another simple shortbread (that's just buttery, flaky, and delicious.haha) to being posh and gourmet, and with just the right amount of lemon to dress up the freshness, everything really is pulled together gorgeously. 
Everyone that tried them gave wonderful feedback, and I'm certain I'll be making these for a fourth time here soon... and a fifth, and a... okay just make them:)

Em's Lemon Lavender Shortbread Bars

Ingredients:
Shortbread:

• 3 cups flour
• 2 cups powdered sugar
• 2 cups (4 sticks) melted butter 
• 2 generous tablespoons of ground lavender powder
• 2 generous tablespoons fresh lemon juice
• 1 teaspoon vanilla

Glaze:

• 3 cups confectioners sugar
• 3 tablespoons lavender florets
• 3/4 cup lemon juice
• 1 1/2 teaspoons of vanilla

Method:

Step #1. Preheat oven to 350 degrees. Combine all dry ingredients for the shortbread in a bowl, and pour the melted butter over the top, mixing together with a wooden spoon till well combined. Press the dough down with your fingers evenly in the bottom of a 9x13 pan, and score with a fork from one end to the other creating shallow channels in the top of your shortbread.

Step #2. Poke the top of your shortbread with your fork about 6-8 times to keep it from bubbling in the oven. Let it cook for approx. 25 mins, or till the edges are golden brown. 

Step #3. While your shortbread is in the oven you'll want to mix up your icing ingredients and let them sit together in a bowl for at least the 25 minutes, remixing every now and then. This will give your dried florets the time they need to soak up some moisture and 're-hydrate' if you will. Slice up your shortbread as soon as it leaves the oven so it's still soft, and let it cool compleately on a wire rack before remixing your icing one last time and coating each square with a pastry brush. Your icing will dry firm, and not sticky at all. All done!

*Note: the second time I made these my brillient mom suggested (after watching me try and coat each square with icing) that it may be faster to just drop each square into the icing top down, then use the brush to get the icing on the sides. Worked much better, and faster too! 

Let me know if you decide  to give these a try! and thanks for reading!
xo, Emily