Lavender Shortbread Recipe

Ingredients

• 2 cups confectioners' sugar
• 2 tablespoons plus 2 teaspoons finely snipped dried lavender flowers, divided
• 1 cup butter, softened
• 2/3 cup sugar
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/8 teaspoon salt

Directions

• In a bowl, combine confectioners' sugar and 2 teaspoons lavender; cover and set aside at room temperature for 24 hours.
• In a bowl, cream butter, sugar and remaining lavender. Combine flour, cornstarch and salt; add to the creamed mixture. Divide dough in half. Cover and refrigerate for 2 hours or until easy to handle.
• On a lightly floured surface, roll out one 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 at 325° for 18-22 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely. Sift reserved lavender sugar; discard lavender. Dust cookies with the sugar. Store in airtight containers. Yield: about 4 dozen.
  
  Editor's Note: Dried lavender flowers are available from Penzeys Spices. Call 1-800/741-7787 or visit www.penzeys.com.

Lavender Shortbread published in Birds & Blooms August/September 2000, p55