Lavender Shortbread


Photo: flickr user _e.t

Tags:

bread
lavender
flower

Yield:

48.0 servings

Added:

March 25, 2010

Creator:

Anonymous

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Ingredients

1 1/2 cups Butter (3 sticks)* room temperature
2/3 cup Sugar
2 tablespoons Lavender florets, chopped
1 tablespoon Fresh mint, chopped
cups Flour
1/2 cup Cornstarch
1/4 teaspoon Salt

Preparation

1
GARNISH Lavender powdered sugar**
2
*No substitutes.
3
**To make lavender powdered sugar, put a few lavender flowers in a sealed, pint jar of powdered sugar for a day before using sugar.
4
Preheat oven to 325 F. Cover two baking sheets with parchment or brown paper.
5
In a large bowl with an electric mixer, cream together the butter, sugar, lavender and mint; mix until light and fluffy, about 3 minutes. Add flour, cornstarch and salt; beat until combined. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm.
6
On a floured board, roll or pat out each square to a thickness of 3/8". Cut the dough into 1 1/2" squares or rounds. Transfer to baking sheets, spacing cookies about 1" apart. Prick each cookie several times with the tines of a fork.
7
Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar. Store in tin cookie boxes or sealed containers.
8
Yield: About 4 dozen.
9
Shepherd writes: "A lovely rich shortbread with a hint of sweet lavender fragrance and flavor. Perfect to serve with tea in the afternoon."

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