LEMON & LAVENDER ICE BOX COOKIES

• 2 Cups All-Purpose Flour
• 1 Cup Powder Sugar
• 1/2 Cup Cornstarch
• 3/4 Teaspoon Kosher Salt
• 4 Teaspoons Lemon Zest
• 2 Teaspoons Fresh Lavender (Finely Chopped)
• 1/2 Pound (2 Sticks) Salted Butter (Chilled & Chopped)
• 2 Large Egg Yolks
• 1/2 Teaspoon Vanilla Extract
• Juice from 1 Large Lemon (Add more for more lemon flavor)

1. In a food processor, pulse together the flour, cornstarch, powder sugar, salt, lavender and lemon zest until well mixed. Scatter chopped and chilled butter over the flour mix and pulse until the mix resembles wet sand.
2. In a small bowl separate two large egg yolks. Add vanilla extract and lemon juice and stir till combined.
3. Drizzle egg mixture over the flour mixture and pulse until dough clumps begin to form.
4. Pour dough out onto a workable surface and form it into a ball. Cut the ball in half and from two logs that are approx. 8 in long and 2 in in diameter.
5. Wrap each log in plastic wrap, twisting the ends to smooth out the dough surface.
6. Refrigerate until deeply chilled, about 4 hours (Overnight works best)
7. Position oven racks in the top and bottom 2/3 of the oven and preheat to 350 degrees Fahrenheit.
8. Using a knife cut each log into about 18 rounds approximately 1/2 inch wide. Rotate the logs between cuts to help keeps its shape.
9. Arrange cookies on a baking sheet lined with parchment paper, spacing them approximately 1 inch apart.
10. Bake for 10-12 min, remove and allow them to cool on a wire rack for 5 min before enjoying.

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TIP: Can’t bake the cookies right away? Wrap the already wrapped logs in foil and place in the freezer for up to 1 month. Allow 20 min at room temp before slicing.