Wednesday, December 28, 2011

Lavender Shortbread is Divine!

The culinary lavender I got online @ :-)

Lavender Shortbread

Preheat oven to 325

3/4 Cup Butter
1/2 Cup Confectioner's Sugar
1/2 Teaspoon Vanilla
1 1/2 Cup Flour
1/4 Teaspoon Salt
2 1/2 Teaspoon Culinary Lavender (It must be finely ground. I use a, well cleaned, coffee grinder.)

Cream butter and confectioners sugar until light. Add vanilla and
cream some more. Mix flour, salt and lavender in a separate bowl and
then mix flour mixture into butter mixture.

Pat dough into a well greased 8" pan or pat into a square
and cut before baking. Bake until shortbread is just
barely starting to brown, about twenty minutes.

Lavender Icing (enough for two batches of shortbread so I half it)

1/3 cup whole milk
1/2 teaspoon dried lavender
3 cups confectioners' sugar

Bring milk and lavender just to a boil in a small saucepan. Remove from heat, and let steep 10 minutes. Strain, and discard lavender. Whisk in sugar until smooth.(I actually add sugar slowly until I get the consistency that is somewhat liquidy enough to spread and set overnight...) You will have to use all of the icing immediately. I personally think the shortbread is better the second day. Enjoy!

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