Lavender Poppy Seed Shortbread Recipes

LAVENDER POPPY SEED SHORTBREAD

Steps:

• Lightly grease a 10-inch tart pan with a removable bottom.
• Grind the lavender, 1 tablespoon turbinado sugar, and lemon zest in a spice or coffee grinder until it is a finely ground (like a powder).
• Beat the butter, lavender powder, granulated sugar, and lemon juice in a large bowl until light and fluffy.
• Whisk together flour, poppy seeds, and salt in a medium bowl. Add to creamed mixture. Beat on low speed until just combined. Mixture will be crumbly.
• Spread mixture evenly into prepared pan. Cover with plastic wrap and press down very firmly with your hands. Smooth out as much as possible.
• Chill the dough in the pan covered with plastic wrap for 20 to 30 minutes.
• Preheat oven to 300 degrees F.
• Remove and discard plastic wrap. Use a heat-proof 2 1/4-inch round cookie cutter to cut a round from the center. Discard dough round and put cutter back in the center.
• Use a wooden skewer to prick holes in 1/4-inch increments all over the dough.
• Lightly brush the top with milk or cream. Sprinkle with turbinado sugar.
• Bake for 1 hour, or until golden brown and firm in the center.
• Immediately after removing shortbread from the oven, use a paring knife to slice into 12 wedges. Do not wait to slice after they have cooled.
• Let shortbread cool completely in the pan on a wire rack.
• Remove shortbread from the pan. You may need to cut again to break apart the wedges.
• Store in an airtight container at room temperature for up to 2 weeks.

POPPY SEED SHORTBREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine flour, butter, confectioners' sugar, poppy seeds, vanilla extract, and salt in the bowl of a food processor; pulse to combine. Dough will be dry and crumbly.
• Press dough into a 11x7-inch baking pan. Pierce entire surface with a fork to prevent the dough from rising during baking.
• Bake in the preheated oven until edges start to turn slightly brown, 30 to 40 minutes.
• Remove shortbread from pan and cut into 12 equal-sized bars while still warm. Place on a wire rack to cool.

LAVENDER SHORTBREAD COOKIES

Steps:

• In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
• Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.