Lavender Shortbread

Name: Lavender Shortbread
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

7 ingredients

5 steps

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 for 2 hours or until easy to handle.
3

On a lightly floured surface, roll out one 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
5

. Prick with a fork several times. Bake at 325° for 18-22 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 in airtight containers.