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Gingery Lavender Shortbread

2 12 cups all-purpose flour
13 cup sugar
2 tablespoons finely chopped crystallized ginger
14 teaspoon ground ginger
1 teaspoon dried lavender blossoms
1 cup butter


Preheat oven to 325F. Line a cookie sheet with parchment paper and set aside. In bowl, combine flour, sugar, crystallized ginger, lavender, and ground ginger. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Form mixture into a ball; knead until smooth (dough may be crumbly at first but will come together as you work it with your hands). Roll or pat dough onto prepared cookie sheet in 11" x 6" rectangle. With large knife, carefully halve rectangle lengthwise, then cut crosswise into 16 slices. Do not separate slices. Bake in preheated oven for 25 to 30 minutes or until edges are light brown and center is set. Re-cut the rectangle and separate the slices while warm. If desired, sprinkle with additional sugar. Cool on cookie sheet 5 minutes. Transfer to a wire rack and let cool completely. To Store: Place cookies in layers separated by waxed paper in an airtight container. Store at room temperature for 3 days or freeze for up to 3 months.

Source: www.food.com