Glazed Lavender Shortbread
This one must come directly from the gods, it is so heavenly. Makes about 4 dozen cookies.
2 c. unbleached wheat, or other light flour
1/2 c. powdered sugar
1/2 c. pure butter
1 1/2 tbsp. lavender buds
Glaze:
1 1/2 c. powdered sugar
2 tsp. water
Cream sugar and margarine until blended and light. Blend in flour. Blend in lavender buds. Allow dough to
rest. You may refrigerate it for 20 minutes to a half hour, or even prepare ahead to this point to bake on
another day.
In small bowl, thoroughly stir together powdered sugar and water to form rather thick glaze.
Preheat oven to 350 degrees. Adjust rack to the center of the oven.
Choose how you will prepare the dough: lightly flouring counter, rolling out 1/4 inch thick and cutting with a
heart shaped cutter is very nice, re-rolling the scraps. Rolling dough into one inch balls in the palms of
your hands, placing on cookie sheet and flattening with the bottom of a glass is also satisfying. In either
case, bake cookies approximately 12 minutes. Check them at 10 minutes to see if they are showing a
light golden brown on the bottoms, and just the palest hint of tan around the edges. Take care they do not
bake too long.
Cool on a rack then dip tops of cookies into glaze, shaking off excess, allowing glaze to harden.
This one must come directly from the gods, it is so heavenly. Makes about 4 dozen cookies.
2 c. unbleached wheat, or other light flour
1/2 c. powdered sugar
1/2 c. pure butter
1 1/2 tbsp. lavender buds
Glaze:
1 1/2 c. powdered sugar
2 tsp. water
Cream sugar and margarine until blended and light. Blend in flour. Blend in lavender buds. Allow dough to
rest. You may refrigerate it for 20 minutes to a half hour, or even prepare ahead to this point to bake on
another day.
In small bowl, thoroughly stir together powdered sugar and water to form rather thick glaze.
Preheat oven to 350 degrees. Adjust rack to the center of the oven.
Choose how you will prepare the dough: lightly flouring counter, rolling out 1/4 inch thick and cutting with a
heart shaped cutter is very nice, re-rolling the scraps. Rolling dough into one inch balls in the palms of
your hands, placing on cookie sheet and flattening with the bottom of a glass is also satisfying. In either
case, bake cookies approximately 12 minutes. Check them at 10 minutes to see if they are showing a
light golden brown on the bottoms, and just the palest hint of tan around the edges. Take care they do not
bake too long.
Cool on a rack then dip tops of cookies into glaze, shaking off excess, allowing glaze to harden.
