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    Lavendar Shortbread Cookies


    Source of Recipe


    The Pastry Shop

    List of Ingredients




    1/2 cup unsalted butter; room temperature
    1/2 cup unsifted confectioners sugar
    2 tsp dried lavender blossoms
    1 tsp crushed dried spearmint leaves
    1/8 tsp cinnamon
    1 cup flour

    Recipe



    Preheat oven to 325°. Line and lightly spray a 8"
    square baking pan with Pam. Cream the butter
    until light and fluffy. Stir in sugar, lavender, spearmint
    and cinnamon. Work in the flour and blend until the
    mixture is crumbly. Press evenly into baking dish.
    Bake 25-30 minutes or until lightly golden around
    the edges. Gently lift out by foil into cutting
    surface. Slice with serrated knife. Transfer to
    wire rack to cool completely. Store in a tightly
    sealed tin.
 

 

 

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