Lavender shortbread
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Lavender shortbread
  Lavender    Shortbread    Cookies    Flowers  
Last updated 6/12/2012 1:21:44 AM. Recipe ID 54074. Report a problem with this recipe.
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      Title: Lavender shortbread
 Categories: Breads, Short, Lavender, Cookie, Flower
      Yield: 48 Servings
 
  1 1/2 c  Butter (3 sticks)*
           ;room temperature
    2/3 c  Sugar
      2 tb Lavender florets, chopped
      1 tb Fresh mint, chopped
  2 1/3 c  Flour
    1/2 c  Cornstarch
    1/4 ts Salt
 
  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.
 




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Recipe ID 54074 (Apr 03, 2005)

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