What better way to serve up spring than these deliciously different shortbread cookies. For more cookie recipes, download our March/April 2015 issue on your tablet device!
LAVENDER SHORTBREAD COOKIES
4½ cup confectioners’ sugar, divided
2 teaspoons dried lavender flowers
Zest of 1 lemon
1 cup butter, softened
2¼ cups all-purpose flour
¼ teaspoon salt
Sparkling sugar mixed with lavender leaves (optional)
3 egg whites
1 teaspoon cream of tartar
In a food processor, combine ½ cup confectioners’ sugar, lavender flowers, and lemon zest. Press pulse button 2 to 3 times until mixture is lightly combined. Add butter and pulse until well combined. Add flour and salt and pulse 3 to 4 more times until just combined. Remove dough from bowl and place on a large piece of wax or parchment paper. Pushing dough together with your hands, form a log, around 8 inches long. Using paper, begin rolling dough back and forth to form a smooth log. Wrap paper around log and refrigerate for 4 hours or overnight. When ready to bake, preheat oven to 375 degrees. Remove log from paper and place on a cutting board. Using a sharp knife, slice the log into ¼-inch pieces and place on a cookie sheet. Roll cookie edges in sparkling sugar mixed with extra lavender leaves, if desired. Bake cookies for 12 to 15 minutes or until edges are barely beginning to brown. Remove pan from oven and cool completely. Mix egg whites, 4 remaining cups confectioners’ sugar, and cream of tartar with a whisk until smooth to make glaze. Glaze cookies if desired.
Yield: 2 dozen cookies
