GINGERY LAVENDER SHORTBREAD
Make and share this Gingery Lavender Shortbread recipe from Food.com.
Provided by Smilyn
Categories Bar Cookie
Time 45m
Yield 32 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325F.
- Line a cookie sheet with parchment paper and set aside.
- In bowl, combine flour, sugar, crystallized ginger, lavender, and ground ginger.
- Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.
- Form mixture into a ball; knead until smooth (dough may be crumbly at first but will come together as you work it with your hands).
- Roll or pat dough onto prepared cookie sheet in 11” x 6” rectangle.
- With large knife, carefully halve rectangle lengthwise, then cut crosswise into 16 slices.
- Do not separate slices.
- Bake in preheated oven for 25 to 30 minutes or until edges are light brown and center is set.
- Re-cut the rectangle and separate the slices while warm.
- If desired, sprinkle with additional sugar.
- Cool on cookie sheet 5 minutes.
- Transfer to a wire rack and let cool completely.
- To Store: Place cookies in layers separated by waxed paper in an airtight container.
- Store at room temperature for 3 days or freeze for up to 3 months.
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