Name: Lavender Shortbread
Prep time: 45 min
Cook time: 45 min
Yield: 4
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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Lavender Shortbread

1. 2 cups confectioners' sugar -

2. 2 tablespoons plus 2 teaspoons finely snipped dried lavender flowers, divided -

3. 1 cup butter, softened -

4. 2/3 cup sugar -

5. 2 cups all-purpose flour -

6. 1/2 cup cornstarch -

7. 1/8 teaspoon salt -

How to cook deliciously - Lavender Shortbread

1. Stage

In a bowl, combine confectioners' sugar and 2 teaspoons lavender; cover and set aside at room temperature for 24 hours.

2. Stage

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. Stage

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. Stage

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.