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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 24 |
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Lavender flowers can be used fresh or dried in cooking. The flowers have an intense flavor, so they are best used sparingly. Ingredients:
2 cups confectioners' sugar |
2 tablespoons plus 2 teaspoons finely snipped dried lavender flowers, divided |
1 cup butter, softened |
2/3 cup sugar |
2 cups king arthur unbleached all-purpose flour |
1/2 cup cornstarch |
1/8 teaspoon salt |
Directions:
1. In a bowl, combine confectioners' sugar and 2 teaspoons lavender; cover and set aside at room temperature for 24 hours.
2. In a bowl, cream butter, sugar and remaining lavender. Combine flour, cornstarch and salt; add to the creamed mixture. Divide dough in half. Cover and refrigerate for 2 hours or until easy to handle.
3. On a lightly floured surface, roll out one portion of dough to 1/4-in. thickness. Cut into 1-1/2-in. squares. Repeat with remaining dough.
4. Place 1 in. apart on ungreased baking sheets. Prick with a fork several times. Bake at 325° for 18-22 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely. Sift reserved lavender sugar; discard lavender. Dust cookies with the sugar. Store in airtight containers. Yield: about 4 dozen.
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