Lavender Lemon Shortbread
Ingredients
- 1 C. unsalted butter, at room temperature
- 1/2 C. confectioners' sugar
- 1 1/2 C. all-purpose flour
- 1/4 tsp. salt
- 1/2 tsp. vanilla extract
- grated zest of one large lemon
- 1 Tbs. fresh lavender flowers, finely chopped
- 2 Tbs. lavender sugar (below)
Directions
Cream the butter and sugar together in a bowl until well blended and light. Sift the flour and salt together in another bowl, and add to the butter and sugar mixture. Add the vanilla, lemon zest and lavender. Mix thoroughly. Roll the dough into a ball and wrap in waxed paper or plastic wrap and refrigerate for 2 to 4 hours. Press the dough into an 8-inch square pan. Sprinkle with lavender sugar and chill for another 45 minutes. Bake in 350 degree oven for 20 minutes until the shortbread is lightly browned. Cool in pan and cut into squares.
Lavender Sugar
Ingredients
1/3 C. fresh lavender flowers
1 C. white granulated sugar
Directions
Mix the lavender and sugar together in a glass jar. Store in a cool place out of the light.
