Lavender Shortbread Cookies

By *Alia* on August 13, 2007

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Ingredients

    1. 1/2 cup unsalted butter, at room temperature
    2. 1/2 cup icing sugar
    3. 2 teaspoons dried lavender blossoms
    4. 1 teaspoon dried spearmint, crushed
    5. 1/8 teaspoon cinnamon
    6. 1 cup unsifted flour

Directions

  1. Preheat oven to 325 degrees F.
  2. Prepare an 8-inch square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray.
  3. Cream the butter until light and fluffy.
  4. Stir in the sugar, lavender, spearmint and cinnamon.
  5. Work in the flour and blend until the mixture is crumbly.
  6. Scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly.
  7. Bake 25 to 30 minutes, or until lightly golden around the edges.
  8. Gently lift both the foil and shortbread out of the pan onto a cutting surface.
  9. Slice the bars with a serrated knife.
  10. transfer to a wire rack to cool completely.
  11. Store in a tightly sealed tin.