Lemon Lavender Shortbread
- 1-1/2 sticks Butter
- 1/2 cup Sugar
- 1 tbsp Lemon zest
- 1/2 tsp Salt
- 1-1/2 cups Flour
- 2 tbsp Dried lavender flowers
- 2 tbsp Lemon juice
- Combine butter, sugar, and lemon zest in a medium-size mixing bowl and cream together. Sift together flour and salt, adding gradually to butter and sugar. Add lemon juice; mix to combine. Gradually add lavender and combine, being careful not to over-mix, this can make the lavender bitter.
- Divide into 3 equal parts, rolling into 2-inch-thick logs. Optionally, logs can be rolled in sanding sugar colored with a drop or two of food color and mixed together with gloved hands. Wrap and refrigerate for 1 hour.
- Preheat oven to 350°. Slice logs into 1/2-inch disks and place on ungreased cookie sheets leaving 1/2 inch of space between. Bake 12 to 14 minutes or until golden brown. Store in an airtight container one week at room temperature, or two weeks refrigerated.
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
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