Lavender Shortbread With Fruits Flowers And Herbs Recipes

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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



Lavender Shortbread image

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.

2 cups confectioners' sugar
2 tablespoons plus 2 teaspoons finely snipped dried lavender flowers, divided
1 cup butter, softened
2/3 cup sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/8 teaspoon salt

LAVENDER SHORTBREAD

Provided by Food Network

Categories     dessert

Time 50m

Yield 15 bars

Number Of Ingredients 6



Lavender Shortbread image

Steps:

  • Heat the oven to 350 degrees F.
  • Cream the butter until soft in a mixer fitted with a paddle attachment. Add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add the lavender, and mix until the dough starts to come together. Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out.
  • Reflour the work surface. With a rolling pin, roll the dough out to a little less than 1/4-inch thick to fit an 8 by 8-inch square baking pan lined with parchment. To transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. (Or, press the dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork, or use a pique-vite (dough docker) if you've got one, to prevent any buckling or shrinking. Sprinkle the surface evenly with 1 tablespoon of the remaining sugar.
  • Bake for 15 minutes. After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until golden all over and very lightly browned. As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar. Let cool about 5 minutes. Using a very sharp knife, cut into 3 rows by 5 rows making about 1 1/2-inch by 3-inch bars. Let cool completely in the pan. Remove from the pan and store in an airtight container for up to 1 week.

8 tablespoons (1 stick) cool unsalted butter, cut into pieces
1/4 cup plus 2 tablespoons sugar
1 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons dried or fresh lavender flowers

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