This is a great recipe to make for bridal showers, afternoon teas, baby showers. All of which are things that will be coming up all this spring and summer it seems. I love to have a plate of these with a tall glass of lemonade and read a book outside and just enjoy the world around me. Give them a try and see where they take your imagination.
Orange Lavender Shortbread
1/3 cup sugar
1 1/2 teaspoons dried lavender blossoms, chopped
2 teaspoons grated orange zest
1 stick (4 ounces) unsalted butter, softened
1 cup all-purpose flour
1/2 teaspoon salt
In a medium bowl, mix the sugar with the chopped lavender and orange zest.
Beat in the butter at moderate speed. At low speed, beat in the flour and salt until a soft dough forms.
Transfer the dough to a sheet of wax paper and refrigerate for 60 minutes.
Preheat the oven to 350°.
Roll the dough out to 1/2 inch thickness. Cut into squares, or cut with a biscuit cutter
Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely.