Lavender Shortbread
Did a class last night in Mentor on Cooking with Herbs. In spite of the snow a number of people made it. We had several tasty herb-laden dishes and finished off the evening with Lavender Shortbread. Its a favorite of mine and was a big hit in class, too. Simple to make – it is the basic shortbread recipe with added lavender blossoms. Such a small change and such a wonderful flavor. I grow my own lavender but if you don’t and are going to buy them- be sure to purchase blossoms that are safe for cooking. Some are sold for crafting purposes.
Lavender Shortbread
1 c. sugar, plus extra for sprinkling
2 c. butter or margarine
4 c. flour
2-3 T. lavender blossoms
Cream together the one-cup of sugar and butter. Stir in the flour and lavender blossoms. Press mixture in to a greased 9×13 inch-baking dish. Cut or score into small squares, or on the diagonal for diamond shapes. Sprinkle with extra sugar and bake in a preheated 300-degree oven for 50-55 minutes or until lightly browned around the edges. Re-cut the squares as soon as you remove the shortbread from the oven. Cool before removing from pan. Make about 100 small squares.