|Lavender is from my son and DIL's garden!|
1 1/2 cups flour
3/4 cup cornstarch
1 cup powdered sugar
2 sticks unsalted butter
2 t. lavender flowers, fresh or dried (I omitted)
zest of 1 lemon
1/4 cup sugar
1 t. lavender flowers, fresh or dried (I displayed)
Sieve the flour, cornstarch, lemon zest, lavender flowers and sugar into a large bowl. Cut the butter into small pieces and rub into the dry mix until it forms a ball.
|My Aunt Kitty's painted forget-me-knot plate and cup|
NOTE: As an alternative, press the dough into a cake pan or pie pan. I made half of this recipe and was able to make the small heart with a mold and put the rest of the dough into a pie pan.
Bake in a 350 degree oven for about 20 minutes until golden brown. Remove from the oven and cut the shortbread into wedges, but only going 1/3 of the way through. Sprinkle with granulated sugar and lavender flowers and place on a cooling rack to cool completely.
Pat has the recipe for the deviled eggs here.
I am sharing this with:
Mix It Up Monday!
On the Menu Monday
Tea Time Tuesday at Rose Chintz Cottage
Your Cozy Home Party
Crazy Sweet Tuesday
The Bunny Hop
Full Plate Thursday
Link 'n Greet Party