Stop by the garden and pick a little lavender to make Sidney's delicious cookies! 
Sidney Daniels' (5th Grader) Lavender Shortbread
INGREDIENTS
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/4 tsp. salt
1/2 tsp vanilla
1 1/4 cups sifted flour
1 1/2 tsp lavender flowers, crushed
Optional: 2 tsp. lemon zest
DIRECTIONS
1) Cream the butter with the sugar on medium speed.
2) Add the salt and vanilla.
3) Add the sifted flour one half cup at a time.
4) Stir in the lavender flowers.
5) Remove bowl from the mixing stand. Using your hands, work the mixture so it comes together as a ball.
6) Place the dough on a 15-inch sheet of waxed paper and form it into a log along the edge.
7) Roll the log in the waxed paper so the whole log is covered. Gently shape the log to remove the air bubbles. The log should be about 12 inches long and shaped like a 1-inch square.
8) Wrap the rest of the waxed paper around the log, twist the ends and refridgerate for a half hour.
9) Preheat the oven to 325°.
10) Place baking parchment on a cookie sheet. Using a sharp knife, cut 1/4-inch slices from the log and place one inch apart on the cookie sheet.
11) Bake for 8 minutes and check. The cookies should be just barely tan.
12) Transfer to a rack until cool. Store in an airtight container.
|
