Lavender Shortbread- A Tasty Classic
Prep: 45 min. + standing Bake: 20 min. + cooling Makes: 4 Dozen
2 cups confectioners' sugar
2 tablespoons of culinary lavender buds
1 cup butter, softened
2/3 cup sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/8 teaspoon salt
In a bowl, combine confectioners' sugar and 2 teaspoons lavender buds; cover and set aside at room temperature for 24 hours.
In a bowl, cream butter, sugar and remaining lavender buds. Combine flour, cornstarch and salt; add to the creamed mixture. Divide dough in half. Cover and refrigerate until easy to handle, 2 hours.
Preheat oven to 325°. On a lightly floured surface, roll out 1 portion of dough to 1/4-in. thickness. Cut into 1-1/2-in. squares. Repeat with remaining dough.
Place 1 in. apart on ungreased baking sheets. Prick with a fork several times. Bake until edges are lightly browned, 18-22 minutes. Cool for 1 minute before removing to wire racks to cool completely. Sprinkle cookies with lavender sugar. Store in airtight containers.
1 cookie: 88 calories, 4g fat (2g saturated fat), 10mg cholesterol, 37mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.
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