Eldress Bertha's Lavender Shortbread

Eldress Bertha’s Lavender Shortbread

(A Shaker Recipe)

1 cup Butter

½ cup sugar

1 tsp vanilla

2 ½ cup flour

1 ½ tsp dried lavender blossoms (1 T if using fresh lavender)

Preheat oven to 300 degrees

Use an electric mixer to cream the butter.

Add the sugar and vanilla and continue beating until light and fluffy.

In a separate bowl, mix together the flour and lavender.  Add to the butter mixture and stir to combine. 

On a lightly floured surface, roll the dough out until about ¼ inch thick.  Use small cookie cutters to cut the dough.  Place the cookies on an ungreased baking sheet.  Use a small fork to make slight prick marks on the tops of the cookies. 

Bake 14 to 15 minutes or until just barely golden brown. Allow to cool several minutes before transferring to a cooling rack.  Allow to cool completely before serving.  Makes about 50 cookies.