Lemon Lavender Shortbread Cookies

*Taken from http://tutti-dolci.com/2017/04/lemon-lavender-shortbread-cookies/



Cookies

2/3 c sugar
2 t Meyer lemon zest
1/2 g dried culinary lavender
3/4 c unsalted butter, room temperature
1 t vanilla
1/8 t salt
1-3/4 c flour
1-1/2 T sugar for sprinkling

Glaze

1 c powdered sugar
1 t Meyer lemon zest
2 T Meyer lemon juice

1.  Combine sugar, lemon zest and lavender in a food processor and pulse for 1 minute until lavender is finely chopped. Beat butter and lemon-lavender sugar in a large mixer bowl at medium speed until combined; add vanilla and salt and beat until incorporated. Scrape down bowl as needed. Reduce speed to low and mix in flour just until incorporated and dough begins to come together in large pieces. Scrape dough out onto a piece of plastic wrap, shape into a disk and wrap well. Chill dough in the refrigerator until firm, about 30 minutes.

2.  Preheat oven to 350 and line two baking sheets with silicone mats or parchment paper. Roll out dough to slightly less than 1/4" thick on a lightly floured board. Use a floured 2-1/2" fluted biscuit cutter to cut out cookies. Gather scraps, re-roll, and cut until you have 24 cookies. Place cookies on baking sheets and sprinkle with sugar. Chill for 20 minutes in the refrigerator.

3.  Bake, rotating pans about halfway through, for 14-15 inutes, until lighty golden and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely. For the glaze, whisk together powdered sugar, lemon zest and juice in a small bowl. Trnaser glaze to a small piping bag and drizzle over cookies; let set before serving.

NOTES:

Make ahead: Baked and cooled shortbread cookies can be wrapped well and frozen up to 2 months. To thaw cookies, place on wire racks and let stand at room temperature for one hour before glazing.

Lemon Cheesecake

This is Jeanette's fav cheesecake, so I made it for her birthday!
This recipe is taken from:  Creative Culinary

Preparation 30 min

Cook Time 45 min

Total Time 1 hour 15 minutes

A large and luscious cheesecake with just the perfect touch of lemon.

Ingredients

For the Crust

• 2 1/4 cups graham cracker crumbs (about 25 single crackers, crushed)
• 1/4 cup sugar
• 6 tablespoons melted butter

For the Filling

• 3 - 8·ounce packages cream cheese, softened
• 3 eggs
• 1 1/3 cups sugar
• 3 tablespoons lemon juice
• 1 teaspoons vanilla extract
• 1 teaspoon grated lemon rind

For the Sour Cream Topping

• 1 pint sour cream
• 3 tablespoons sugar
• 1 tsp vanilla extract

For the Glaze

• 1/2 cup sugar
• 1 tablespoon plus 1 teaspoon cornstarch
• 1/2 cup water (I substituted 1/2 cup Limoncello for the water but it's optional. I also ended up adding just a touch of lemon paste color. )
• 2 tablespoons lemon juice

Instructions

Prepare the Crust:

1. Combine cracker crumbs, sugar and butter. Press into bottom and 1/2" up sides of an 11 to 12 inch springform pan. Bake at 350 degrees for 5 minutes. Cool before adding filling.

Make the Cheesecake:

1. Beat cream cheese with electric mixer at high speed until completely smooth.
2. Add eggs, one at a time, beating until smooth after each addition.
3. Continue to beat, gradually adding 1 1/3 cups sugar, then lemon juice and vanilla.
4. Stir in lemon rind.
5. Pour into cooled crust and bake at 350 degrees for 35 minutes.
6. Blend sour cream, sugar and vanilla extract for topping.
7. Remove cake from oven. Gently spread sour cream over top of cake. Return to oven and bake about 12 minutes.
8. Cool on rack for 30 minutes. Refrigerate until topping is cool but not completely chilled.
9. Make glaze by combining sugar and cornstarch, blending in water and lemon juice until smooth. Bring to a boil, stirring constantly, until thickened. Cook 3 minutes. Chill until cool but not set.
10. Spread top of cheesecake with lemon glaze. Chill several hours or over­night. Can also be frozen.

Recipe Notes

This recipe calls for a rather large springform pan; if your pan is smaller in diameter than your baking time will need to be adjusted accordingly.