Lemon & Dandelion Petal Shortbread Cookies

A delicate, melt-in-your-mouth shortbread with a touch of sunshine from dandelion petals and fresh lemon.

In a mixer, beat butter and sugar until well mixed.
Mix together the flour and salt.
Slowly add the flour mixture to the butter mixture. Mixing on slow speed.
Add the clean dandelion petals and lemon peel to the mixture.
Mix until everything is well incorporated.
Scrape batter onto parchment paper and shape into a disc. Wrap the disc tightly and put in the fridge for 15 minutes to chill.
Preheat oven to 300℉
Take dough out of the fridge. Divide dough in half and roll each half into 1/2" thick pieces.
Using a cookie cutter or knife, cut out your shaped cookies.
Place cookies on a parchment paper lined cookie sheet.
Bake cookies for 25-30 minutes or until golden brown on the bottom.
Remove cookies and let them cool.
In a small bowl, whisk together the powdered sugar and lemon juice to make a glaze for the cookies.
Drizzle the glaze with a fork or spread with a butter knife. You may want to sprinkle a few dandelion petals on to before the glaze sets.

This base shortbread recipe is incredibly versatile! Try adding:

Crushed peppermint candies with a drizzle of melted dark chocolate for a festive variation.
Lavender buds for a floral twist.
Orange zest instead of lemon for a warmer citrus note.