Gingery Lavender Shortbread Recipes

LAVENDER SHORTBREAD COOKIES

Steps:

• In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
• Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

GINGERY LAVENDER SHORTBREAD

Steps:

• Preheat oven to 325F.
• Line a cookie sheet with parchment paper and set aside.
• In bowl, combine flour, sugar, crystallized ginger, lavender, and ground ginger.
• Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.
• Form mixture into a ball; knead until smooth (dough may be crumbly at first but will come together as you work it with your hands).
• Roll or pat dough onto prepared cookie sheet in 11” x 6” rectangle.
• With large knife, carefully halve rectangle lengthwise, then cut crosswise into 16 slices.
• Do not separate slices.
• Bake in preheated oven for 25 to 30 minutes or until edges are light brown and center is set.
• Re-cut the rectangle and separate the slices while warm.
• If desired, sprinkle with additional sugar.
• Cool on cookie sheet 5 minutes.
• Transfer to a wire rack and let cool completely.
• To Store: Place cookies in layers separated by waxed paper in an airtight container.
• Store at room temperature for 3 days or freeze for up to 3 months.