Lavender Shortbread

by: Chef Ilona Daniel

½  cup powdered sugar
2 teaspoons tsp dried lavender
Zest of one lemon
1 cup (two sticks) butter, room temperature
2 ¼  cup all purpose flour
¼  tsp salt

  • coarse sugar, optional

 In a food processor, pulse powdered sugar, dried lavender, and lemon zest until lavender flowers and lemon are well incorporated. Add softened butter to the food processor and cream with the sugar. Add flour and salt. Mix just to combine. Remove dough from food processor and on a large piece of parchment or waxed paper, gently form dough into an 8-inch log. Gently roll the paper around dough to create a smooth log. (Dough will be sticky) Chill dough at least 4 hours or up two a few days. When ready to bake, heat oven to 375F degrees. Slice chilled dough into 1/4-inch slices. If desired, roll or sprinkle in a course sanding sugar. Bake for 13-15 minutes. Remove from oven and cool completely before serving.

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