Lemon Lavender Thumbprint Cookies

Ingredients

For the Lavender Shortbread:

1 cup unsalted butter, room temperature

1/2 cup granulated sugar

1/4 cup powdered sugar

2 cups all-purpose flour

1 tbsp culinary lavender buds, finely ground

1/2 tsp vanilla extract

1/4 tsp salt

For the Lemon Curd Filling:

1/2 cup store-bought or homemade lemon curd

1 tsp fresh lemon zest

For the Lemon Glaze (optional):

1/2 cup powdered sugar

1 tbsp fresh lemon juice

1/2 tsp milk (if needed for consistency)

For Garnish (optional):

Extra lavender buds

Lemon zest curls

Directions

Preheat oven to 350°F and line two large baking sheets

with parchment paper.

In a large bowl, cream together the butter, granulated

sugar, and 1/4 cup powdered sugar until light and fluffy.

Stir in the vanilla extract and ground lavender buds.

Gradually add the flour and salt, mixing until a soft

dough forms. Do not overmix.

Roll the dough into 1-inch balls (about 1 tablespoon

each) and place them 2 inches apart on the prepared

baking sheets.

Use your thumb or the back of a small measuring spoon

to press a deep indentation into the center of each ball. If

the edges crack, gently press them back together.

Chill the prepared cookie dough on the sheets for 15

minutes in the refrigerator to help them hold their shape.

Bake for 12–15 minutes until the bottoms are barely

golden; the cookies should remain pale.

While still warm, gently re-press the centers if they puffed

up during baking. Let the cookies cool completely on a

wire rack.

Once cooled, fill each indentation with a teaspoon of

lemon curd. Whisk the glaze ingredients together and

drizzle over the cookies, then garnish with a few lavender

buds.