Lavender Shortbread
~ adapted from Back in the Day Bakery ~
Cream above ingredients for 1 minute.
On low speed, gradually add the powdered sugar, 1 to 2 minutes longer.
In thirds, add flour. Do not over-mix.
Gently stir in, a little at a time to make even, 1 1/2 teaspoons dried lavender.
then press down with a sugar-dipped glass bottom to make an imprint.
Refrigerate 30 minutes before baking– 2 parchment-covered baking sheets needed. Bake at 350 degrees Fahrenheit for 5 minutes; rotate, bake 5 – 7 more minutes.
Leave a Reply