LAVENDER AND HONEY SHORTBREAD
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Delight guests with a buttery lavender shortbread. The subtle floral flavor of dried lavender lends the perfect accent to this traditional cookie There was a paragraph about Chef Cat Cora, being the spice amassador for the McCormick Gourmet Collections, and she suggested that this would be a special holiday treat!
Provided by Manami
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Ingredients:
- 1 cup flour
- 2 tablespoons flour
- 1/3 cup confectioners' sugar
- 2 tablespoons cornstarch
- 1/2 cup butter, slightly softened, cut into chunks
- 2 tablespoons honey
- 1/2 teaspoon mccormick gourmet collection lavender
- 1/2 teaspoon mccormick pure vanilla extract
- 1 cup confectioners' sugar
- 2 tablespoons milk
- 1/2 teaspoon mccormick pure vanilla extract
Steps:
- Preheat oven to 300°F
- Place flour, confectioners' sugar and cornstarch in food processor; cover; pulse to blend.
- Add butter; pulse until coarse crumbs form.
- Add honey, lavender and vanilla; pulse until dough pulls away from side of bowl.
- Place dough in ungreased 9-inch tart pan with removable bottom.
- Place waxed paper over dough.
- Press to form a smooth even layer in bottom of tart pan.
- Remove waxed paper.
- Pierce dough with a fork, then score top with sharp knife into 12 wedges.
- Bake 25 to 30 minutes or until firm and just starting to brown around the edges. (Shortbread should be pale in color.)
- Place pan on wire rack.
- Cut through shortbread into wedges.
- While still warm but not hot, remove shortbread from pan to wire rack to cool.
- PREPARE VANILLA GLAZE:.
- Mix cup confectioners' sugar, milk and vanilla extract in small bowl until well blended and smooth.
- Drizzle vanilla glaze over cooled shortbread.
- OTHER VARIATION:.
- Sprinkle shortbread with confectioners' sugar.
Nutrition Facts : Calories 180.7, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.7, Sodium 56.4, Carbohydrate 26.5, Fiber 0.3, Sugar 16, Protein 1.4
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- Cream the butter until soft in a mixer fitted with a paddle attachment. Add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add the lavender, and mix until the dough starts to come together. Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out.
- Reflour the work surface. With a rolling pin, roll the dough out to a little less than 1/4-inch thick to fit an 8 by 8-inch square baking pan lined with parchment. To transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. (Or, press the dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork, or use a pique-vite (dough docker) if you've got one, to prevent any buckling or shrinking. Sprinkle the surface evenly with 1 tablespoon of the remaining sugar.
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