Lavendar shortbread cookies^
25 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Herb Companion 11/94 | ||
| Carolyn Sahw 6-95 | ||
| ½ | cup | Unsalted butter, room |
| Temperature | ||
| ½ | cup | Unsifted confectioners |
| Sugar | ||
| 2 | teaspoons | Dried lavender blossoms |
| 1 | teaspoon | Crushed dried spearmint |
| Leaves | ||
| ⅛ | teaspoon | Cinnamon |
| 1 | cup | Flour |
Directions
Preheat oven to 325F. Line and lightly spray a *' square baking pan with Pam.
Cream the butter until light and fluffy. Stir in sugar, lavender, spearmint and cinnamon. work in the flour and blend until the mixture is crumbly. Press evenly into baking dish.
Bake 25-30 minutes or until lightly golden around the edges. Gently lift out by foil into cutting surface. Slice with serrated knife.
Transfer to wire rack to cool completely. Store in a tightly sealed tin. Submitted By CAROLYN SHAW On 08-13-95