As a young adult, I have been surrounded by wedding events for the past two years. Thankfully, I love weddings and the numerous showers, parties, dinners, and receptions that have flooded my weekends month after month. While I've attended several events, I had the additional pleasure of baking some treats for a good friend's bridal shower this past weekend, and they were a huge success! Brides and flowers just go together, and when the bride is especially fond of floral notes in her sweet and savory dishes, I knew something with lavender was a must-make. I reached out to a good friend, baking goddess, and Cooking Light Assistant Food Editor, Darcy Lenz, for a recipe, and she gave me this fabulous Lavender Shortbread Cookie recipe with a Lemon Glaze.

Here's what you need:Cookies:1 cup all-purpose flour1 cup cake flour1/4 cup granulated sugar1/4 cup confectioner's sugar1/2 teaspoon Kosher salt1 cup of softened butter1 1/2 teaspoons of dried lavender buds or use 1 teaspoon for a less intense flavor (You can find lavender buds at Whole Foods)

Glaze:1 cup sifted confectioner's sugar1 fresh lemon

Directions:Cookies:Preheat the oven to 350°.In a stand mixer, combine butter, sugars, and salt; then mix on low for 3 minutes, until the consistency is creamy.In a separate bowl, sift together the all-purpose flour with the cake flour.Add the flour into the butter mixture and mix until a dough has formed.Mix in the lavender buds.Form the dough into a log and chill for 4 or more hours in the refrigerator.After the dough has chilled, cut into rounds and place on a parchment-lined baking sheet.Bake for 20 minutes, remove, and let the cookies cool.

Glaze:Whisk 1 1/2 cups sifted confectioner's sugar with 3 tablespoons fresh lemon juice (and 1 teaspoon lemon zest if you want an extra lemony punch) until smooth; dip the top of each cooled cookie into the glaze or drizzle over top.* If you prefer an extra lavender punch, pulse a teaspoon of lavender buds with granulated sugar in a food processor to create a lavender sugar and sprinkle on top of the glaze before it hardens.

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By Rebecca Longshore and Rebecca Longshore