Lavender Shortbread Recipe
Yield: 48 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Butter, (3 sticks)*
, room temperature
2/3 cup: Sugar,
2 tbsp: Lavender florets, chopped
1 tbsp: Fresh mint, chopped
2 1/3 cup: Flour,
1/2 cup: Cornstarch,
1/4 tsp: Salt,
Directions:
GARNISH Lavender powdered sugar**
*No substitutes.
**To make lavender powdered sugar, put a few lavender flowers in a
sealed, pint jar of powdered sugar for a day before using sugar.
Preheat oven to 325 F. Cover two baking sheets with parchment or
brown paper.
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.
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.
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.
Yield: About 4 dozen.
Shepherd writes: "A lovely rich shortbread with a hint of sweet
lavender fragrance and flavor. Perfect to serve with tea in the
afternoon."
From 1994 "Shepherds Garden Seeds Catalog," pg. 61.
Source from luhu.jp
*No substitutes.
**To make lavender powdered sugar, put a few lavender flowers in a
sealed, pint jar of powdered sugar for a day before using sugar.
Preheat oven to 325 F. Cover two baking sheets with parchment or
brown paper.
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.
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.
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.
Yield: About 4 dozen.
Shepherd writes: "A lovely rich shortbread with a hint of sweet
lavender fragrance and flavor. Perfect to serve with tea in the
afternoon."
From 1994 "Shepherds Garden Seeds Catalog," pg. 61.
Source from luhu.jp