Immediately upon publishing the recipe for Sweet Lavender Vanilla Shortbread this week, I had requests coming in from here and there and everywhere for my creative kitchen services.
Thus, I had to oblige.
And remember, the aroma filling the kitchen and wafting through the house is a gift to me in more ways than one!
This time I had to fancy it up just a tad…
Sweet Lavender Vanilla Shortbread
1 cup all-purpose flour
1/4 tsp. baking powder
1/4 tsp. sea salt
1 stick unsalted butter, melted and cooled to room temperature
1/2 cup lavender powdered sugar**
1 tsp. vanilla extract
Butter the bottom of an 8″ cake round. Line with parchment, including the sides.
In a medium bowl, whisk together the flour, baking powder, and sea salt.
In another medium bowl, whisk together the butter, lavender powdered sugar, vanilla bean seeds, and a pinch of sea salt. Fold the flour mixture into the butter and mix until just incorporated. Spread the dough into the prepared pan, cover with plastic wrap and refrigerate for at least 2 hours, or quick chill in the freezer for 30 minutes.
Preheat the oven to 325°. Remove the shortbread from the refrigerator and place in the oven. Bake until golden and set, about 45 minutes to 1 hour. Let the shortbread cool slightly before carefully removing it from the pan. cut into triangular pieces for serving and eating. Dust with additional lavender and sugar, if desired.
**Lavender Sugar: simply combine 1 scant Tbs. of dried lavender with 1/2 cup powdered sugar – stir well to incorporate and leave in an air-tight container for 24-48 hours (or longer) to allow the lavender flavor to infuse the sugar.