I haven't posted in a while. Between end of the school-year activities and the current heat wave we're having, I haven't been sitting at my computer. I wanted to share this recipe now that the lavender is in bloom. If it ever cools down, I may consider lighting my oven. This recipe is from the Country Living Gardener magazine.
Lemon Lavender Shortbread
4 sticks (1 lb) unsalted butter, at room temperature
1 1/2 cups sifted confectioner's sugar
1 1/2 teaspoons vanilla extract
4 cups sifted all-purpose flour
3/4 teaspoon salt
1 1/2 tablespoons dried lavender, finely chopped or ground
finely ground zest of 2 lemons
Beat the butter and sugar together until fluffy. Add the vanilla, flour, and salt. Beat on low speed until well combined. Stir in lavender and lemon. Divide dough evenly into 4 pieces, wrap each in plastic wrap. Press each piece into a flat disc. (This makes it easier to roll out.) Chill at least 30 minutes or up to 1 day.
Heat oven to 300 F. Line a baking sheet with parchment paper. Remove dough from refrigerator and let warm 3 - 4 minutes. Roll out 1 piece at a time on floured surface. Using a cookie cutter dipped in flour, cut out desired shapes and transfer to baking pan. Bake on center rack 15 - 20 minutes or until edges are golden brown.