Rosewater Lavender Shortbread

Rosewater Lavender Shortbread

Rosewater Lavender Shortbread

45 minutes

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Details
  • Serving Size:   36
  • Vegetarian:   True
  • Weight Watchers:   5 Points
Cuisine
  • dessert
Comments
Ingredients
  • 20 tablespoons unsalted butter, softened (I used Kerry Gold for the higher fat content)
  • 1 cup white sugar plus more for dusting
  • 2 eggs (plus egg whites for brushing)
  • 3 cups flour
  • 1 cup cornstarch
  • 2 tablespoons scant dried lavender flowers
  • 3 tablespoons scant rosewater
Instructions

With a hand mixer (or in a food processor) beat butter and sugar until smooth and fluffy, about two minutes.

Add eggs and blend to combine.

Add flour, cornstarch, lavender and rosewater and mix just until a dough ball forms.

Remove from mixer, separate into two balls and flatten into disks. Wrap in plastic and put in refrigerator for at least one hour.

Preheat oven to 350

Line baking sheets with parchment paper and flour work surface.

If the dough is still too soft, knead in a little more flour.

Roll each disk into 1/4 inch thickness.

Cut into desired shapes (I made both 1 1/2 inch and 2 inch cookies with success, both with round and fluted cutters.)

Use a spatula to transfer to lined sheets, wash lightly with egg white and sprinkle with sugar.

Bake for 15-20 minutes (depending on size), switching racks halfway through baking, until slightly golden at edges.

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