Cookie Recipes
Lavender and Honey Shortbread
Sweet honey and fragrant, minty lavender bring a touch of Provence to shortbread.
Prep: 15 min | Bake: 30 min | Yield: 12 servings
Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 1 1/3 cups confectioners' sugar, divided
- 2 tablespoons cornstarch
- 1/2 cup (1 stick) butter, slightly softened, cut into chunks
- 2 tablespoons honey
- 1/2 teaspoon McCormick® Gourmet Collection® Lavender, Dried
- 1 teaspoon McCormick® Pure Vanilla Extract , divided
- 2 tablespoons milk
Instructions
- Heat oven to 300 degrees F.
- Place flour, 1/3 cup of the confectioners' sugar and cornstarch in bowl of food processor; cover. Pulse to blend. Add butter; cover. Pulse until coarse crumbs form. Add honey, lavender and 1/2 teaspoon of the vanilla extract; cover. Pulse until dough pulls away from side of bowl.
- Place dough in an ungreased 9 inch tart pan with removable bottom. Place waxed paper over dough and press to form a smooth even layer in bottom of tart pan. Pierce dough with a fork, then score top with sharp knife into 12 wedges.
- Bake for 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.
- Mix remaining 1 cup confectioners' sugar, milk and remaining 1/2 teaspoon vanilla extract in small bowl until well blended and smooth. Drizzle glaze over cooled shortbread.
Notes
Variation: Prepare as directed, omitting glaze. Sprinkle shortbread with confectioners' sugar.
Nutrition
Per serving: Calories: 171 Sodium: 58mg Fat: 7g Carbohydrates: 26g Cholesterol: 20mg Fiber: 0g Protein: 1g
Attribution
Recipe and photo used with permission from:
McCormick