Lavender shortbread

Yield: 48 Servings

Ingredients:

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

Instructions:

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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Title: LAVENDER SHORTBREAD COOKIES

Categories: Cookies

Yield: 1 Batch

1/2 c Butter, sweet; room temp

1/2 c Confectioners' sugar

-unsifted

2 ts Dried lavender blossoms

1 ts Crushed dried spearmint

-leaves

1/8 ts Cinnamon

1 c Unsifted flour

Preheat oven to 325 F. Prepare an 8 square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray. Cream the butter until light and fluffy. Stir in the sugar lavender spearmint and cinnamon. Work in the flour and blend until the mixture is crumbly. Scrape it into the prepared pan and spread until level pressing lightly to compact it evenly. Bake 25 to 30 minutes or until lightly golden around the edges. Gently lift both the foil and shortbread out of the pan onto a cutting surface. Slice the bars with a serrated knife. Transfer to a wire rack to cool completely. Store in a tightly sealed tin. Yield: 25 to 30 bars. Lewandowski writes: "Try these light and delicate bars and enjoy the hint of lavender and mint flavors." From Irene Lewandowski/Pewaukee WI in "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Oct./Nov. 1994 Vol. 7 No. 1. Pg. 21.