Lavender And Honey Shortbread |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From , this is a very different and unique scone. I would more call it a cookie if I were tagging it! Ingredients:
1 cup plus 2 tablespoons all-purpose flour |
1 1/3 cups confectioners' sugar, divided |
2 tablespoons cornstarch |
1/2 cup butter, room temperature and cut into chunks |
2 tablespoons honey |
1/2 teaspoon mccormick gourmet dried lavender |
1 teaspoon vanilla extract, divided |
2 tablespoons milk |
Directions:
1. Preheat oven to 300 degrees F.
2. Mix flour, 1/3 cup confectioners' sugar and cornstarch in food processor.
3. Add butter and pulse until coarse crumbs form.
4. Add honey, lavender and 1/2 teaspoon of the vanilla.
5. Cover and pulse until dough pulls away from bowl.
6. Place dough in UNgreased 9 tart pan with removable bottom.
7. Cover with waxed paper and press to form a smooth, even layer.
8. Remove waxed paper. Pierce dough all over with fork.
9. Score top with a knife to make 12 pieces.
10. Bake 25 to 30 minutes OR until firm and starting to PALE brown.
11. Remove from oven.
12. Place pan on wire rack.
13. Cut shortbread into wedges while still warm.
14. Remove from pan to rack to cool.
15. Mix remaining confectioners' sugar, milk and remaining vanilla to make icing.
16. Drizzle over shortbread, if desired.
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