Rosewater Lavender Shortbread
By: The Dusty Baker
Published: Thursday, May 26, 2011 - 10:54am

Ingredients




20 tablespoons unsalted butter, softened (I used Kerry Gold for the higher fat content)
1 cup white sugar plus more for dusting
2 eggs (plus egg whites for brushing)
3 cups flour
1 cup cornstarch
2 tablespoons scant dried lavender flowers
3 tablespoons scant rosewater

Preparation

1 With a hand mixer (or in a food processor) beat butter and sugar until smooth and fluffy, about two minutes. 2 Add eggs and blend to combine. 3 Add flour, cornstarch, lavender and rosewater and mix just until a dough ball forms. 4 Remove from mixer, separate into two balls and flatten into disks.  Wrap in plastic and put in refrigerator for at least one hour. 5 Preheat oven to 350° 6 Line baking sheets with parchment paper and flour work surface. 7 If the dough is still too soft, knead in a little more flour. 8 Roll each disk into 1/4 inch thickness.  Cut into desired shapes (I made both 1 1/2 inch and 2 inch cookies with success, both with round and fluted cutters.) 9 Use a spatula to transfer to lined sheets, wash lightly with egg white and sprinkle with sugar. 10 Bake for 15-20 minutes (depending on size), switching racks halfway through baking, until slightly golden at edges.

About


A traditional English shortbread cookie, laced with rosewater and dried lavender.  I tried several variations – making a Scottish variety with my hands, then a batch in the food processor – until I landed on this one.  Simple ingredients, a little time and patience, and a beautiful, garden-scented result.