Lavender Shortbread

Buttery crisps  with a hint of floral and citrus notes that turns this old family recipe into something spectacular!!

Adapted from serenitylavender.com

Servings: 5 dozen cookies

Ingredients

• 1 lb unsalted butter, softened
• 1 cup icing sugar
• 2 teaspoons culinary lavender (ground) (USE CODE:AKLRECIPE for 5% off)
• 2¼ cups all-purpose flour
• ½ cup rice flour
• ½ teaspoon salt

 
Preparation

1. Preheat oven to 325°F.
2. Cover bottoms of two baking sheets with parchment paper. In a large bowl, cream together the butter, sugar, lavender with an electric mixer. Mix until light and fluffy, about 3 minutes. Add all purpose flour, rice flour and salt and beat until incorporated. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm. On a floured board, roll each square to a thickness of 3/8 inch. Cut with cookie cutters and place onto baking sheets, spacing cookies about 1 inch apart.  Bake 15 to 20 minutes or until pale golden around the edges. Cool then transfer to a rack. Sprinkle with powdered sugar.
3. Store in an air tight container.

Photo from ilovemilkandcookies.blogspot.ca

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