Sunday, June 13, 2010

Lavender Lemon Shortbread

As we find ourselves swinging open the windows and drinking in wonderful summer smells, I want to share with you a wonderful recipe that reminds me of the fragrance of summertime.....

I was coming in the other day from working in the garden, and was greeted by two daughters in aprons and the house gently perfumed of Lavender & Lemon Shortbread.  Delicious!

Lavender Lemon Shortbread
3/4 cup unsalted butter
1/2 cup confectioner's sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons dried lavender
1 Tablespoon fresh lemon zest
3 Tablespoons sugar

1.  In a medium bowl, and using an electric mixer at medium speed, beat butter, confectioner's sugar, vanilla extract, and lemon extract until creamy.
2.  In a seperate medium bowl, sift together flour and salt.  Slowly add flour mixture to butter mixture, beating until combined.  Fold in lavender and lemon zest.
3.  Shape dough into a ball or disk, and wrap in plastic wrap.  Refrigerate at least 2 hours, or overnight.
4.  Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
5.  On a lightly-floured surface, roll dough to 1/4 inch thickness.  Using a 2-inch round fluted cutter, cut cookies, rerolling remaining dough only once.  Place cookies on prepared sheet and evenly sprinkle each with granulated sugar.
6.  Bake for 7-8 minutes, or until edges of cookies are slightly browned.  Cool  on pan 1 minute; transfer to wire rack to cool completely.