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White Bread Baked Bread Food

Lavender Shortbread

Ingredients & Directions

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

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

From 1994 “Shepherd’s Garden Seeds Catalog,” pg. 61.

48 Servings

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