Lavender And Poppyseed Shortbread Recipes

LAVENDER SHORTBREAD

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

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

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.