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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lavender-Lemon Shortbread - 36 cookies Recipe

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This recipe for Lavender-Lemon Shortbread - 36 cookies is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup unsalted butter, softened
½ cup confectioners sugar
1 tsp vanilla extract
½ tsp lemon extract
1½ cup all purpose flour
¼ tsp salt
1½ tsp dried lavender
1 tbsp fresh lemon zest
3 tbsp sugar
Directions:
Directions:
In a medium bowl, and using an electric mixer at medium speed, beat butter, confectioners sugar, vanilla extract, and lemon extract until creamy. In a separate medium bowl, stir together flour and salt. Slowly add flour mixture to butter mixture, beating until combined. Fold in lavender and lemon zest. Shape dough in a ball and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight. Preheat oven to 350º and line a baking sheet with parchment paper. On a lightly floured surface, roll dough to ¼ inch thickness. Using a 2 inch round fluted cutter, cut cookies, re rolling remaining dough only once. Place cookies on a prepared sheet and evenly sprinkle each with granulated sugar. Bake for 10-12 minutes, or until the edges of cookies are slightly browned. Cool on pan one minute; transfer to wire rack to col completely.

 

 

 

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