Lavender And Poppyseed Shortbread Food

POPPY SEED SHORTBREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine flour, butter, confectioners' sugar, poppy seeds, vanilla extract, and salt in the bowl of a food processor; pulse to combine. Dough will be dry and crumbly.
• Press dough into a 11x7-inch baking pan. Pierce entire surface with a fork to prevent the dough from rising during baking.
• Bake in the preheated oven until edges start to turn slightly brown, 30 to 40 minutes.
• Remove shortbread from pan and cut into 12 equal-sized bars while still warm. Place on a wire rack to cool.

LAVENDER POPPY SEED SHORTBREAD

Steps:

• Lightly grease a 10-inch tart pan with a removable bottom.
• Grind the lavender, 1 tablespoon turbinado sugar, and lemon zest in a spice or coffee grinder until it is a finely ground (like a powder).
• Beat the butter, lavender powder, granulated sugar, and lemon juice in a large bowl until light and fluffy.
• Whisk together flour, poppy seeds, and salt in a medium bowl. Add to creamed mixture. Beat on low speed until just combined. Mixture will be crumbly.
• Spread mixture evenly into prepared pan. Cover with plastic wrap and press down very firmly with your hands. Smooth out as much as possible.
• Chill the dough in the pan covered with plastic wrap for 20 to 30 minutes.
• Preheat oven to 300 degrees F.
• Remove and discard plastic wrap. Use a heat-proof 2 1/4-inch round cookie cutter to cut a round from the center. Discard dough round and put cutter back in the center.
• Use a wooden skewer to prick holes in 1/4-inch increments all over the dough.
• Lightly brush the top with milk or cream. Sprinkle with turbinado sugar.
• Bake for 1 hour, or until golden brown and firm in the center.
• Immediately after removing shortbread from the oven, use a paring knife to slice into 12 wedges. Do not wait to slice after they have cooled.
• Let shortbread cool completely in the pan on a wire rack.
• Remove shortbread from the pan. You may need to cut again to break apart the wedges.
• Store in an airtight container at room temperature for up to 2 weeks.

LAVENDER SHORTBREAD

Steps:

• Heat the oven to 350 degrees F.
• Cream the butter until soft in a mixer fitted with a paddle attachment. Add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add the lavender, and mix until the dough starts to come together. Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out.
• Reflour the work surface. With a rolling pin, roll the dough out to a little less than 1/4-inch thick to fit an 8 by 8-inch square baking pan lined with parchment. To transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. (Or, press the dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork, or use a pique-vite (dough docker) if you've got one, to prevent any buckling or shrinking. Sprinkle the surface evenly with 1 tablespoon of the remaining sugar.
• Bake for 15 minutes. After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until golden all over and very lightly browned. As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar. Let cool about 5 minutes. Using a very sharp knife, cut into 3 rows by 5 rows making about 1 1/2-inch by 3-inch bars. Let cool completely in the pan. Remove from the pan and store in an airtight container for up to 1 week.

TINY LAVENDER SHORTBREAD BITES

Steps:

• Heat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or softened butter. Line with a long sheet of parchment paper that extends up and over two opposite sides of the pan.
• Whisk together the confectioners' sugar and butter in a large bowl. Sprinkle 1 tablespoon of the lavender and the salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour with a flexible spatula just until the last streak disappears. Scrape the dough into the prepared pan and press it into the bottom with your hands. Rub the remaining teaspoon of lavender into the granulated sugar in a small bowl and sprinkle over the shortbread.
• Bake for 30 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and immediately slice the shortbread, still in the pan, into 16 squares, using a sharp paring knife. Then slice each square in half diagonally to make 32 tiny triangles. Once cooled to room temperature, lift the shortbread from the pan with the parchment overhang. Run a butter knife around the edges if it resists. Keep the shortbread in an airtight container on the counter for up to 3 days.

LAVENDER SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Prepare an 8-inch square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray.
• Cream the butter until light and fluffy.
• Stir in the sugar, lavender, spearmint and cinnamon.
• Work in the flour and blend until the mixture is crumbly.
• Scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly.
• Bake 25 to 30 minutes, or until lightly golden around the edges.
• Gently lift both the foil and shortbread out of the pan onto a cutting surface.
• Slice the bars with a serrated knife.
• transfer to a wire rack to cool completely.
• Store in a tightly sealed tin.

LAVENDER SHORTBREAD

Steps:

• Preheat oven to 325°F.
• Cream together butter, sugar, lavender and mint with a mixer until light and fluffy.
• Add flour, cornstarch and salt and beat until well mixed.
• Divide dough into two, flatten into discs, cover with plastic wrap and refrigerate until firm.
• Roll out dough to 1/2" thickness on a floured board.
• Cut into 1 1/2" squares or into rounds.
• Bake 20-25 minutes on parchment covered cookie sheets, or until golden.
• Let cookies cool on the sheet for a few minutes before transferring to a rack to cool completely.
• When completely cool, dust with lavender-flavored powdered sugar (see recipe Lavender Sugar#71901 or Flavored Sugars#53926) or plain powdered sugar would be fine.

LAVENDER AND HONEY SHORTBREAD

Steps:

• Preheat oven to 300°F
• Place flour, confectioners' sugar and cornstarch in food processor; cover; pulse to blend.
• Add butter; pulse until coarse crumbs form.
• Add honey, lavender and vanilla; pulse until dough pulls away from side of bowl.
• Place dough in ungreased 9-inch tart pan with removable bottom.
• Place waxed paper over dough.
• Press to form a smooth even layer in bottom of tart pan.
• Remove waxed paper.
• Pierce dough with a fork, then score top with sharp knife into 12 wedges.
• Bake 25 to 30 minutes or until firm and just starting to brown around the edges. (Shortbread should be pale in color.)
• Place pan on wire rack.
• Cut through shortbread into wedges.
• While still warm but not hot, remove shortbread from pan to wire rack to cool.
• PREPARE VANILLA GLAZE:.
• Mix cup confectioners' sugar, milk and vanilla extract in small bowl until well blended and smooth.
• Drizzle vanilla glaze over cooled shortbread.
• OTHER VARIATION:.
• Sprinkle shortbread with confectioners' sugar.