Honey Lavender Shortbread Gluten Free Recipes

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LAVENDER AND HONEY SHORTBREAD



Lavender and Honey Shortbread image

Delight guests with a buttery lavender shortbread. The subtle floral flavor of dried lavender lends the perfect accent to this traditional cookie There was a paragraph about Chef Cat Cora, being the spice amassador for the McCormick Gourmet Collections, and she suggested that this would be a special holiday treat!

Provided by Manami

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup flour
2 tablespoons flour
1/3 cup confectioners' sugar
2 tablespoons cornstarch
1/2 cup butter, slightly softened, cut into chunks
2 tablespoons honey
1/2 teaspoon mccormick gourmet collection lavender
1/2 teaspoon mccormick pure vanilla extract
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon mccormick pure vanilla extract

Steps:

  • Preheat oven to 300°F
  • Place flour, confectioners' sugar and cornstarch in food processor; cover; pulse to blend.
  • Add butter; pulse until coarse crumbs form.
  • Add honey, lavender and vanilla; pulse until dough pulls away from side of bowl.
  • Place dough in ungreased 9-inch tart pan with removable bottom.
  • Place waxed paper over dough.
  • Press to form a smooth even layer in bottom of tart pan.
  • Remove waxed paper.
  • Pierce dough with a fork, then score top with sharp knife into 12 wedges.
  • Bake 25 to 30 minutes or until firm and just starting to brown around the edges. (Shortbread should be pale in color.)
  • Place pan on wire rack.
  • Cut through shortbread into wedges.
  • While still warm but not hot, remove shortbread from pan to wire rack to cool.
  • PREPARE VANILLA GLAZE:.
  • Mix cup confectioners' sugar, milk and vanilla extract in small bowl until well blended and smooth.
  • Drizzle vanilla glaze over cooled shortbread.
  • OTHER VARIATION:.
  • Sprinkle shortbread with confectioners' sugar.

Nutrition Facts : Calories 180.7, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.7, Sodium 56.4, Carbohydrate 26.5, Fiber 0.3, Sugar 16, Protein 1.4

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