Lavender And Poppyseed Shortbread Recipes

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LAVENDER SHORTBREAD



Lavender Shortbread image

Provided by Food Network

Categories     dessert

Time 50m

Yield 15 bars

Number Of Ingredients 6

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

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.

LAVENDER POPPY SEED SHORTBREAD



Lavender Poppy Seed Shortbread image

A recipe for Lavender Poppy Seed Shortbread. Dried lavender flowers and poppy seeds give both floral and earthy flavors to buttery shortbread.

Provided by Renee

Categories     Side Dish

Time 1h45m

Number Of Ingredients 10

1 tablespoon dried culinary lavender
2 tablespoons turbinado sugar (divided)
1 teaspoon lemon zest
1 cup unsalted butter (at room temperature)
1/2 cup granulated sugar
2 teaspoons fresh lemon juice
2 1/2 cups all-purpose flour
1 tablespoon poppy seeds
1/4 teaspoon salt
1 to 2 tablespoons milk or cream

Steps:

  • Lightly grease a 10-inch tart pan with a removable bottom.
  • Grind the lavender, 1 tablespoon turbinado sugar, and lemon zest in a spice or coffee grinder until it is a finely ground (like a powder).
  • Beat the butter, lavender powder, granulated sugar, and lemon juice in a large bowl until light and fluffy.
  • Whisk together flour, poppy seeds, and salt in a medium bowl. Add to creamed mixture. Beat on low speed until just combined. Mixture will be crumbly.
  • Spread mixture evenly into prepared pan. Cover with plastic wrap and press down very firmly with your hands. Smooth out as much as possible.
  • Chill the dough in the pan covered with plastic wrap for 20 to 30 minutes.
  • Preheat oven to 300 degrees F.
  • Remove and discard plastic wrap. Use a heat-proof 2 1/4-inch round cookie cutter to cut a round from the center. Discard dough round and put cutter back in the center.
  • Use a wooden skewer to prick holes in 1/4-inch increments all over the dough.
  • Lightly brush the top with milk or cream. Sprinkle with turbinado sugar.
  • Bake for 1 hour, or until golden brown and firm in the center.
  • Immediately after removing shortbread from the oven, use a paring knife to slice into 12 wedges. Do not wait to slice after they have cooled.
  • Let shortbread cool completely in the pan on a wire rack.
  • Remove shortbread from the pan. You may need to cut again to break apart the wedges.
  • Store in an airtight container at room temperature for up to 2 weeks.

LAVENDER SHORTBREAD COOKIES



Lavender Shortbread Cookies image

A buttery lavender-flavored dough that can be made into round shapes using a biscuit cutter, or various shapes using cookie cutters. You can also roll the dough into a log, chill, and then slice and bake.

Provided by Maryeileen Corcoran

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 1h40m

Yield 24

Number Of Ingredients 9

1 ½ cups butter, softened
⅔ cup white sugar
¼ cup sifted confectioners' sugar
2 tablespoons finely chopped fresh lavender
1 tablespoon chopped fresh mint leaves
1 teaspoon grated lemon zest
2 ½ cups all-purpose flour
½ cup cornstarch
¼ teaspoon salt

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.

Nutrition Facts : Calories 186.1 calories, Carbohydrate 19.3 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 106.6 mg, Sugar 6.9 g

LAVENDER SHORTBREAD



LAVENDER SHORTBREAD image

Categories     Cookies     Dessert

Yield 4 dozen

Number Of Ingredients 7

1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes)
2/3 cup sugar
2 tablespoons very finely chopped lavender florets (fresh or dried)
1 tablespoon chopped fresh mint
2 1/3 cups flour
1/2 cup cornstarch
1/4 teaspoon salt

Steps:

  • Preheat oven to 325°F. Cover bottoms of two baking sheets with parchment or brown paper. In a large bowl, cream together the butter, sugar, lavender, and mint with an electric mixer. Mix until light and fluffy, about 3 minutes. Add flour, cornstarch, and salt and beat until incorporated. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm. On a floured board, roll or pat out each square to a thickness of 1/2 inch. Cut the dough into 1 1/2 -inch squares or rounds. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie several times with a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar. Garnish: lavender powdered sugar: Put a 4 or 5 sprigs of lavender flowers in a sealed jar with powdered sugar for a day before using the sugar.

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