Gingery Lavendar Shortbread
2 1/2 c. AP flour
1/3 c. sugar
2 Tb. finely chopped crystallized ginger
1 tsp. dried lavender buds (optional)
1/4 tsp. ground ginger
1 c. butter
1. Preheat oven to 325º. Line a cookie sheet with parchment paper; set aside.
2. In bowl, combine flour, sugar, crystallized ginger, lavender (if using), and ground ginger. Using a pastry blender, cut in butter 'til mixture resembles fine crumbs and starts to cling. Form mixture into a ball; knead 'til smooth (dough may be crumbly at first but will come together as you work it with your hands).
3. Roll or pat dough onto prepared cookie sheet in 11X6" rectangle. With large knife, carefully halve rectangle lengthwise, then cut crosswise into 16 slices. Do not separate slices.
4. Bake in preheated oven for 25-30 min. or 'til edges are light brown and center is set. Re-cut the rectangle and separate the slices while warm. If desired, sprinkle with additional sugar. Cool on cookie sheet 5 min. Transfer to wire rack and let cook completely.
To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temp. for up to 3 days or freeze for up to 3 months; thaw.
Pairs Well With
This is another great cookie to enjoy with a nice hot cup of good black, English tea. I still have some trouble locating the lavendar buds. But when I do find them, this is the first recipe I grab!
*Chopped crystallized ginger and ground ginger add a robust flavor to this buttery, rich classic. Cut the shortbread while it is still warm, or it may crumble.*