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Lavender Shortbread Cookies

Lavender Shortbread Cookies
These lavender shortbread cookies will melt in your mouth leaving a delicate, floral memory behind.
Ingredients:

1 ½ cups unsalted butter, at room temperature
2/3 cup sugar
½ cup rice flour
2 ¼ cups all purpose flour
¼ teaspoon salt
2 tablespoons dried lavender
2 teaspoons lavender sugar for topping (recipe below)



Directions:



Preheat oven to 375 degrees. Line two baking sheets with parchment paper.


Cream the butter in a large bowl until pale yellow and light. Add the sugar and continue mixing until fluffy.


Crush lavender with a rolling pin until fine, but not a powder.

Add both flours, the salt and the lavender to the butter mixture and mix until thoroughly combined. The dough will be soft.


Refrigerate for 1 hour, or until firm enough to roll.


Roll the dough out to form a rectangle about 10 x 14 inches, and ¼ inch thick.

Cut the cookies into 1 ½ x 2-inch rectangles or any other shape you like. Place them about ½ inch apart on the prepared baking sheets.

Sprinkle them with the sugar if desired, and bake in the center of the oven until gold at the edges, 12 to 15 minutes.


Remove from the oven and transfer to wire racks to cool. Store in an airtight container.

 

 

Lavender Sugar:

 

2 cups granulated sugar

2 tablespoons dried lavender

red food coloring paste (optional)

blue food coloring paste (optional)

 

Place sugar and lavender in a large food processor and pulse several times to blend thoroughly.

 

If a pale lavender color is desired, mix a small amount (about the size of a match head) each of red and blue food coloring paste with a couple of tablespoons of sugar until the color is even and well distributed.

 

Store in a tightly sealed container for 1 - 2 weeks to allow the flavor and fragrance of the lavender to permeate the sugar.

Products suggested for this recipe:



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