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Lavender Shortbread

Shortbread isn’t strictly reserved for the holiday season; simple and buttery, it’s a great cookie to pull into service for any number of occasions. It also takes on flavors well – anything from citrus zest to chocolate can be added to a basic shortbread recipe. If you’re looking for something a little different, reminiscent of spring, dried lavender is perfect in shortbread, adding a distinct floral flavor to the simple, crisp, melt-in-your-mouth cookie.

Lavender Shortbread

1/2 cup butter, at room temperature
1/4 cup sugar
1/2 tsp. vanilla
1 cup all-purpose flour
1-3 tsp. food grade lavender
pinch salt

Preheat oven to 350°F. In a medium bowl, beat the butter, sugar and vanilla until pale and creamy. Add the flour, lavender and salt and beat on low or stir until you have a soft dough.

Press the dough into an ungreased 8 or 9-inch round pan and poke a few times with a fork. If you like, press down around the edges with the tines of a fork.

Bake for 15 minutes, or until pale golden. Cool for 10 minutes, then slice while still warm. Makes 16 wedges.

You can find Julie’s recipes and ideas at her blog, Dinner with Julie. You can also join her on Facebook, Twitter and Pinterest, or find more of her posts at the Family Kitchen.

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