Lemon-Lavender Shortbread

I love the idea of using herbs and flowers to cook with.  My lavender bloomed a second time this year so I couldn't resist trying them in a shortbread recipe.  It smelled amazing coming out of the oven!  Tastes even better.    

Ingredients:

1/3 cup sugar (I used lavender sugar)

1 teaspoon dried lavender blossoms, chopped (omit if you have lavender sugar)

1 teaspoon finely grated lemon zest

1 stick (4 ounces) unsalted butter, softened

1 cup all-purpose flour

1/2 teaspoon salt 

 In a medium bowl, mix the sugar, chopped lavender (if needed), and lemon zest.  Using a handheld mixer, beat the butter at a moderate speed.  At a low speed, add the flour and salt until a soft dough forms.  Transfer the dough to wax paper and refrigerate for 20 minutes.  Form the dough into a 4-inch log and chill for at least 45 minutes longer.

Preheat the the oven to 350 degrees.  Slice the shortbread dough into 1/4 inch thick rounds and place on an ungreased baking sheet.  Freeze the rounds for 10 minutes.

 Bake the shortbread for 20 to 25 minutes or until the edges are lightly browned.  Transfer to a wire rack to cool completely.

Yields: 12-18 cookies 

Recipe adapted from: Food & Wine

Here is the lavender sugar I made, click the link to see how I did it.

So there you have it.  Lemon-lavender shortbread for a late summer tea.

Enjoy!

Sherry

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Homemaking Linkup at Hope In Every Season 

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A Pinteresting Party  at Tutus & Tea Parties
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