Gingery Lavender Shortbread

Recipe by Smilyn
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 32
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement