• 2 Ratings

Basic shortcake becomes an extra special cookie with the addition of lavender. Serve as a snack or on a dessert tray for tea or dessert.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
  • 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

41 calories; 2 g total fat; 1 g saturated fat; 6 mg cholesterol; 17 mg sodium. 4 g carbohydrates; 0 g fiber; 0 g protein; 49 IU vitamin a; 0 mg vitamin c; 0 mg calcium; 0 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0