Lemongrass Shortbread Cookies

Preheat the oven to 350 degrees F. Using your electric mixer, cream the butter, sugar, and vanilla together until it is combined. Set aside.

Place the lemongrass and 1 Tablespoon of water together in a small bowl. Heat in the microwave for 1 minute to loosen the flavors. Divide the mixture into two equal portions.

Turn the mixer on low, and into your creamed mixture add one of the portions of the lemongrass, salt and flour a little at a time, until the dough comes together.

Dump the dough onto a floured work surface. Roll the dough out until it is 1/3 of an inch thick. Using a floured 2–inch cookie cutter, cut out cookies and place them on a parchment paper lined cookie sheet. Try to cut out as many as possible from the first sheet of dough. Each time you gather and re-roll the dough the cookies will get a little tougher.

Bake for 20 minutes–until barely golden. Then remove them from the oven and allow the cookies to cool completely.

Pour 3 Tablespoons of milk in a medium bowl. Add the remaining portion of lemongrass mixture and microwave the mixture for another minute to allow the lemongrass to infuse into the milk. Whisk in the powdered sugar until smooth. Add a drop of yellow and a tiny drop of green food coloring if desired.

Dip the tops of each cookie in the glaze. Use a spoon to scrape the excess glaze off the sides, then place them back on the parchment paper to dry.