Tuesday, December 22, 2009

Lavender Shortbread


This most popular cookie of 2009 is also the most requested recipe of the season, so as a gift to all of you...here it is!
Lavender Shortbread
1 1/2 cup unsalted butter...softened
2/3 cup sugar- granulated
2 Tablespoons dried lavender flowers
2 teaspoons fresh mint
Cream all above ingredients until fluffy
Combine in separate bowl:
2 1/3 cup unbleached white flour
1/2 cup cornstarch
1/4 teaspoon salt
Stir into butter mixture until well combined.
Press into 9x13 inch pan greased and lined with parchment, and chill thoroughly.
Preheat oven to 350 degrees and score the shortbread with a sharp knife into the desired size pieces.
Bake 20-25 minutes or until browned around edges and no longer opaque in the center.
Let cool to just warm and recut score marks. Cool completely before dipping.
To dip: Melt white chocolate over just simmering water until smooth. Dip one side of cookie into chocolate and scrape off excess on side of bowl. lay on clean parchment on small sheetpan. cool until chocolate is hard.
Then enjoy your trip to cookie nirvana!

3 comments:

Dave said...

I saw your post yesterday with this recipe and although we had enough deserts, I just had to make them.

Wonderful. Now I just have to make sure they last until tomorrow.

Dave

Carri said...

Thanks, Dave...did they make it? Happy Holiday to you!

Edie Shaw-Ewald said...

Oh, I am so excited about this recipe- I have a bag of culinary lavender just waiting for a cookie like this!
thanks!