Lemon-Lavender Shortbread
* MAKE-AHEAD
MAKES ABOUT 1 1/2 DOZEN COOKIES
ingredients
* 1/3 cup sugar
* 1 teaspoon dried lavender blossoms, chopped
* 1 teaspoon finely grated lemon zest
* 1 stick (4 ounces) unsalted butter, softened
* 1 cup all-purpose flour
* 1/2 teaspoon salt
directions
In a medium bowl, mix the sugar with the
chopped lavender and grated lemon zest.
Using a handheld electric mixer, beat in
the butter at moderate speed.
At low speed, beat in the flour and salt
until a soft dough forms.
Transfer the dough to a sheet of wax paper
and refrigerate for 20 minutes.
Form the dough into a 4-inch log and chill
for at least 45 minutes longer.
Preheat the oven to 350° F.
Slice the shortbread dough into 1/4-inch-thick
rounds and place the rounds on ungreased baking
sheets.
Freeze the rounds for 10 minutes.
Bake the shortbread for 20 to 25 minutes, or
until the edges are lightly browned.
Transfer the baked shortbread to a wire rack
to cool completely.
MAKE AHEAD The cookie-dough log can be frozen
for up to 1 month.
Thaw slightly before slicing.
The baked shortbread can be stored in an airtight
container for up to 5 days.
Recipe by Alison Attenborough
>From Morning Glory
This recipe originally appeared in June, 2002.
http://www.mccreacellars.com/Pg-ArticleRead1.tmpl?frm=titles&linkexists=y&thisartnumx=1871248&pagestatus=ViewOrig
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