Lavender Shortbread Cookies

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup icing sugar
• 2 teaspoons dried lavender blossoms
• 1 teaspoon dried spearmint, crushed
• 1/8 teaspoon cinnamon
• 1 cup unsifted flour

Recipe

• 1 preheat oven to 325 degrees f.
• 2 prepare an 8-inch square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray.
• 3 cream the butter until light and fluffy.
• 4 stir in the sugar, lavender, spearmint and cinnamon.
• 5 work in the flour and blend until the mixture is crumbly.
• 6 scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly.
• 7 bake 25 to 30 minutes, or until lightly golden around the edges.
• 8 gently lift both the foil and shortbread out of the pan onto a cutting surface.
• 9 slice the bars with a serrated knife.
• 10 transfer to a wire rack to cool completely.
• 11 store in a tightly sealed tin.