Lavender Shortbread Bites
- Preheat oven to 325 degree F. In a medium mixing bowl stir together flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in lavender. Form mixture into a ball and knead until smooth.
- Roll or pat dough on an ungreased cookie sheet into an 8x5-inch rectangle. Cut into 1-inch squares or diamonds. Separate the cookies on the cookie sheet.
- Bake for 18 to 20 minutes or until the bottoms just start to brown. Transfer to wire racks covered with waxed paper to cool. Dust with powdered sugar. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months; thaw at room temperature before serving. Makes about 40 square cookies or 30 diamond cookies.
Nutrition Facts (Lavender Shortbread Bites)
- Per serving:
- 41 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 6 mg chol.,
- 17 mg sodium,
- 4 g carb.,
- 0 g fiber,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet