Lavender Short Bread
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Submitted by Peter L. Gorman
Credit: Peter Gorman
From the Chef
“I farmed lavender at the Mark Addy Inn in Nellysford, Virginia. This became the signature cookie you smelled when you came in.”
10oz unsalted butter
1/2 cup powdered sugar
1 T sugar
1/2 t salt
1/4 cup lavender flowers
3 cups all-purpose flour
Preheat the oven to 350°
Beat on medium speed until fluffy and well blended, butter and sugars.
Fold in lavender and flower.
Lightly knead until well blended and smooth. Press the dough into the pan to form a smooth, even layer. Bake until the shortbread is faintly tinged with pale gold and just slightly darker at the edges, 40-50 minutes.
Remove the pan to a rack and let cool until barely warm. Cut almost through the dough to form bars. Let stand until completely cool. Retrace the cuts, and separate into bars.
Yeild: cut 8x6 = 48 cookies
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