LAVENDER SHORTBREAD
Lavender flowers can be used fresh or dried in cooking. The flowers have an intense flavor, so they are best used sparingly.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine confectioners' sugar and 2 teaspoons lavender; cover and set aside at room temperature for 24 hours. , In a bowl, cream butter, sugar and remaining lavender. Combine flour, cornstarch and salt; add to the creamed mixture. Divide dough in half. Cover and refrigerate until easy to handle, 2 hours. , Preheat oven to 325°. On a lightly floured surface, roll out 1 portion of dough to 1/4-in. thickness. Cut into 1-1/2-in. squares. Repeat with remaining dough. , Place 1 in. apart on ungreased baking sheets. Prick with a fork several times. Bake until edges are lightly browned, 18-22 minutes. Cool for 1 minute before removing to wire racks to cool completely. Sift reserved lavender sugar; discard lavender. Sprinkle cookies with the sugar. Store in airtight containers.
Nutrition Facts : Calories 175 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 90mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
LAVENDER SHORTBREAD WITH FRUITS, FLOWERS, AND HERBS
Provided by William Werner
Number Of Ingredients 11
Steps:
- Using a wooden spoon or rubber spatula, stir egg whites, powdered sugar, and cream of tartar in a medium bowl until a thick paste forms with no dry spots. Ideally, glaze should sit at least 12 hours for sugar to fully hydrate, but it can be used as soon as cookies have cooled. Or, you can cover and chill up to 1 week. Bring to room temperature before using.
- Whisk rice flour, salt, and 2 1/2 cups all-purpose flour in a medium bowl. Using an electric mixer on medium-high, beat butter, sugar, and lavender in a medium bowl until very pale and fluffy, about 5 minutes. Mix in dry ingredients on low until fully combined. Wrap in plastic and chill at least 2 hours and up to 2 days. Preheat oven to 350°. Roll out dough between 2 sheets of lightly floured parchment to 1/8" thick. Using large cutter, cut out 16 rounds, rerolling scraps. Using small cutter, punch out centers. Bake on parchment-lined baking sheets until edges are golden, 12-14 minutes. Let cool on a wire rack.
- Working quickly, dip tops of cookies into glaze, letting excess drip off. Transfer to wire rack and decorate.
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- Using a wooden spoon or rubber spatula, stir egg whites, powdered sugar, and cream of tartar in a medium bowl until a thick paste forms with no dry spots. Ideally, glaze should sit at least 12 hours for sugar to fully hydrate, but it can be used as soon as cookies have cooled. Or, you can cover and chill up to 1 week. Bring to room temperature before using.
- Whisk rice flour, salt, and 2½ cups all-purpose flour in a medium bowl. Using an electric mixer on medium-high, beat butter, sugar, and lavender in a medium bowl until very pale and fluffy, about 5 minutes. Mix in dry ingredients on low until fully combined. Wrap in plastic and chill at least 2 hours and up to 2 days.
- Preheat oven to 350°. Roll out dough between 2 sheets of lightly floured parchment to ⅛” thick. Using large cutter, cut out 16 rounds, rerolling scraps. Using small cutter, punch out centers. Bake on parchment-lined baking sheets until edges are golden, 12–14 minutes. Let cool on a wire rack.
- Working quickly, dip tops of cookies into glaze, letting excess drip off. Transfer to wire rack and decorate.
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