Recipe number 36665 is

Lavender Shortbread



The ingredients are:
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

The recipe yield is:
48 Servings

Info:
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 "Shepherd's Garden Seeds Catalog," pg. 61.

Note:
Breads; Short; Lavender; Cookie; Flower



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