This season, we shared our own lavender shortbread at our Christmas Open Barn & Distillation Classes. Customers asked that we share our recipe & we hope you enjoy this yummy treat!
Ingredients:
1 1/2 cups (3 sticks) unsalted butter
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 to 1 whole teaspoon lavender extract (we used our own)
1/4 teaspoon salt
3 cups White Lilly all-purpose flower (It must be White Lilly flour or it will not be worthy!)
1-2 teaspoons lavender buds; slightly crushed
Directions:
Allow butter to soften at room temperature. Cream butter & powdered sugar together. Add vanilla & lavender extract & salt & mix well. Add lavender buds & mix until blended. Don't over mix. We recommend hand-stirring.
Line a 9x13 for thin or 10x10 for thick pan with parchment paper. Chill for at least 2 hours. Score cooled dough with a fork to make nice lines outlining how you want to cut the squares after baked.
Preheat oven to 350 degrees. Bake for 30-40 minutes. Check it at 30 in case it starts to brown slightly. It tastes best when lightly brown on the outsides. Be careful to not let it over cook or it will taste dry.
Let shortbread cool completely & cut entire batch. Store in sealed container. Enjoy!
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