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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Lemon-Lavender Shortbread Recipe

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This recipe for Lemon-Lavender Shortbread is from Mom's Recipe Collection (Naconna Barlow Shaffer), 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:  
1/2 lb. butter, room temperature
1/2 cup plus 1 tbsp. sugar
1 tbsp. organically grown fresh lavender
1 1/2 tsp. lemon extract
1 tbsp. lemon verbena, finally chopped or lemon zest
3 cups flour
Directions:
Directions:
Combine butter 1/2 cup sugar, and 1/2 tbsp lavender and cream together until light and fluffy. Add lemon extract or lemon verbena. Gradually add 2 cups flour. If dough is too moist to mold with hands, add remaining cup of flour as needed.

Place dough on parchment paper-line sheet. Top dough with plastic wrap and gently press dough out to a 1/2" thickness. Remove plastic and cut dough and bake 10 minutes on top rack in oven at 350º. Remove from oven and press dough down with back of fork. Bake 20 minutes more. Sprinkle hot shortbread with remaining lavender and sugar and cut along precut lines.

 

 

 

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