Floral twist on a British classic.
- 12 oz. unsalted butter room temperature
- 2/3 cup sugar (4.6 ounces)
- 2 Tablespoons culinary lavender flowers very finely chopped
- 2 1/3 cups all-purpose flour (12 ounces) plus more for flouring the rolling pin and board.
- 1/2 cup cornstarch (2.2 ounces)
- 1/2 tsp. kosher salt
Heat of oven to 325* F.
In the bowl of a mixer, beat butter, sugar, lavender and salt until light and fluffy. Add the flour and cornstarch and mix on low speed until just incorporated. Don't over-mix.
Divide the dough in half. Flatten into squares and wrap in plastic. Chill dough until firm.
On a floured board, roll or pat out dough to a thickness between 1/4 and 1/2 inch. Cut the dough into rectangles, pricking each rectangle with the tines of a fork several times. Or use a floured mold or cookie cutter. Chill again cut dough about 15 minutes so shortbread will hold its shape when baked.
Bake for 20 to 25 minutes, until pale golden (do not brown). Cool slightly, then transfer to a rack.
Makes about 4 dozen. (Recipe can be halved)
Serving: 1g | Calories: 89kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 21mg | Potassium: 8mg | Fiber: 1g | Sugar: 3g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg