Lavendar shortbread cookies^

25 servings

Ingredients

Quantity Ingredient
Herb Companion 11/94
Carolyn Sahw 6-95
½ cup Unsalted butter, room
Temperature
½ cup Unsifted confectioners
Sugar
2 teaspoons Dried lavender blossoms
1 teaspoon Crushed dried spearmint
Leaves
⅛ teaspoon Cinnamon
1 cup Flour

Directions

Preheat oven to 325F. Line and lightly spray a *' square baking pan with Pam.

Cream the butter until light and fluffy. Stir in sugar, lavender, spearmint and cinnamon. work in the flour and blend until the mixture is crumbly. Press evenly into baking dish.

Bake 25-30 minutes or until lightly golden around the edges. Gently lift out by foil into cutting surface. Slice with serrated knife.

Transfer to wire rack to cool completely. Store in a tightly sealed tin. Submitted By CAROLYN SHAW On 08-13-95

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