Lavender Shortbread

48 Servings

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Lavender Shortbread Ingredients

1 c 1/4-inch slices yellow	;room temperature
1 sm Red bell pepper; cut into	2/3 c Sugar
1/4 -inch strips	2 tb Lavender florets, chopped
1/3 c Diagonal slices celery	1 tb Fresh mint, chopped
1 c L-inch pieces green onions	2 1/3 c Flour
1/4 ts Lemon pepper	1/2 c Cornstarch
4 oz Chinese pea pods ~	1/4 ts Salt
1 1/2 c Butter (3 sticks)*

Instructions for Lavender Shortbread

GARNISH Lavender powdered sugar** *No substitutes. **To make lavender powdered sugar, put a few lavender flowers in a sealed, pint jar of powdered sugar for a day before using sugar. Preheat oven to 325 F. Cover two baking sheets with parchment or brown paper. In a large bowl with an electric mixer, cream together the butter, sugar, lavender and mint; mix until light and fluffy, about 3 minutes. Add flour, cornstarch and salt; beat until combined. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm. On a floured board, roll or pat out each square to a thickness of 3/8". Cut the dough into 1 1/2" squares or rounds. Transfer to baking sheets, spacing cookies about 1" apart. Prick each cookie several times with the tines of a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar. Store in tin cookie boxes or sealed containers. Yield: About 4 dozen. Shepherd writes: "A lovely rich shortbread with a hint of sweet lavender fragrance and flavor. Perfect to serve with tea in the afternoon." From 1994 "Shepherds Garden Seeds Catalog," pg. 61. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: GrainsCuisine: Uncategorized