This is a very unique tasting shortbread that makes a beautiful presentation anytime. Use them for a special occasion or package them in a beautiful box and give them as a gift. Lavender flowers can be used fresh or dried in cooking. The flowers have an intense flavor, so they are best used sparingly.
What You Need:
(Makes: about 4 dozen)
2 cups of confectioners' sugar
2 tablespoons plus 2 teaspoons of finely snipped dried lavender flowers*, divided
1 cup of butter, softened
2/3 cup of sugar
2 cups of unbleached all-purpose flour
1/2 cup of cornstarch
1/8 teaspoon of salt
What to Do:
STEP 1) In a bowl, combine confectioners' sugar and 2 teaspoons lavender; cover and set aside at room temperature for 24 hours.
STEP 2) In a large bowl, cream the 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.
STEP 3) On a lightly floured surface, roll out one portion of dough to 1/4 inch thickness. Cut into 1 & 1/2 inch squares. Repeat with remaining dough.
STEP 4) Place 1 inch apart on ungreased baking sheets. Prick with a fork several times. Bake cookies at 325 degrees for 18 to 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 the cookies in airtight containers.
STEP 5) Enjoy!
*Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.