​Lavender Festival Shortbread Cookies

Enjoy these fragrant, buttery shortbread cookies — a lovely treat for spring gatherings or a peaceful afternoon tea.
Cookies:
​Ingredients
  • 1 lb organic salted creamy butter, at room temperature
  • 1 cup powdered sugar
  • ½ cup Let’s Do Organic tapioca starch
  • 3 cups unbleached organic flour
  • 1 tsp vanilla extract
Instructions
1. Cream the butter and sugar:
In a large mixing bowl, blend the butter and powdered sugar until smooth and creamy. Add the vanilla and mix until combined.
2. Combine the dry ingredients:
In a separate bowl, whisk together the tapioca starch and flour. Gradually add this mixture to the wet ingredients, mixing until a soft dough forms.
3. Shape and chill the dough:
Divide the dough in half. Place each half on parchment paper and roll into a log, about 2 inches in diameter. Wrap the logs tightly in the parchment and refrigerate for 1 hour.
4. Bake the cookies:
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Remove the dough logs from the refrigerator, unwrap, and slice into ¾-inch-thick rounds.
Arrange the slices on the prepared baking sheets, spacing them slightly apart.
​
Bake for 15 minutes, or until the edges are lightly golden.
Allow cookies to cool completely on a wire rack before icing.
Lavender Icing:
​Ingredients
  • 1 cup powdered sugar
  • 1 tbsp water
  • 1 drop Young Living Vitality Lavender Essential Oil
Instructions
  1. In a small bowl, stir together the powdered sugar, water, and lavender essential oil until smooth.
  2. Drizzle the icing over cooled cookies and let set before serving.