Lavender Shortbread

Name: Lavender Shortbread
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 dozen.
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

TOTAL TIME: Prep: 45 min. + standing Bake: 20 min. + cooling YIELD: 4 dozen.

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

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

1. In a bowl, combine confectioners' sugar and 2 teaspoons lavender; cover and set aside at room temperature for 24 hours.
2. 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 until easy to handle, 2 hours.
3. 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.
4. 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. Sift reserved lavender sugar; discard lavender. Sprinkle cookies with the sugar. Store in airtight containers.

Nutrition Facts

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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