Lavender Shortbread Recipe
Lavender flowers can be used fresh or dried in cooking. The flowers have an intense flavor, so they are best used sparingly.Taste of Home Test Kitchen, Greendale, Wisconsin
- 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 King Arthur Unbleached All-Purpose Flour
- 1/2 cup cornstarch
- 1/8 teaspoon salt
- 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.
Originally published as Lavender Shortbread in Birds & Blooms August/September 2000, p55
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