Rosewater Lavender Shortbread
Rosewater Lavender Shortbread takes about 45 minutes from beginning to end. For 16 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 6g of fat, and a total of 130 calories.
Cook time
45 min
Servings
36
Ingredients
7
Nutrition
per serving130 kcal
Calories
1 g
Protein
6 g
Fat
17 g
Carbs
Ingredients
For 36 servings
Instructions
- 1
With a hand mixer (or in a food processor) beat butter and sugar until smooth and fluffy, about two minutes.
- 2
Add eggs and blend to combine.
- 3
Add flour, cornstarch, lavender and rosewater and mix just until a dough ball forms.
- 4
Remove from mixer, separate into two balls and flatten into disks. Wrap in plastic and put in refrigerator for at least one hour.
- 5
Preheat oven to 350
- 6
Line baking sheets with parchment paper and flour work surface.
- 7
If the dough is still too soft, knead in a little more flour.
- 8
Roll each disk into 1/4 inch thickness.
- 9
Cut into desired shapes (I made both 1 1/2 inch and 2 inch cookies with success, both with round and fluted cutters.)
- 10
Use a spatula to transfer to lined sheets, wash lightly with egg white and sprinkle with sugar.
- 11
Bake for 15-20 minutes (depending on size), switching racks halfway through baking, until slightly golden at edges.
