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Ingredients:
1 pound butter, softened
2 2/3 cups sifted confectioner’s sugar (sift directly into measuring cup)
½ cup rice flour
3 ½ cups all-purpose four
2 tablespoons lavender flowers
4 tablespoons granulated sugar
Instructions:
Preheat oven to 325°F. In a bowl, combine butter and sifted confectioner’s sugar until well mixed. Toss rice and all-purpose flour together lightly, sift, and add to butter mixture until flours are incorporated. Add lavender flowers and mix until evenly distributed in dough. The dough may be crumbly.
Spray four round white baking dishes with a small spot of Baker’s Joy and smooth it around the bottom of each dish. Divide the dough into four equal portions and press evenly onto the bottom of the prepared dishes. Sprinkle each with 1 tablespoon of granulated sugar and tilt each dish to spread sugar over top of the dough. Discard excess sugar.
With tines of a fork, decoratively mark the edge of the dough and with a sharp knife, score the dough into 12 wedges. Prick each wedge in several places with a fork.
Bake shortbread in the middle of the preheated oven for 30 minutes. Reduce the temperature to
300°F and move pans to bottom rack to ensure even browning. Continue to bake shortbread 15 minutes more, or until golden.
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Copyright © 1999 - 2004 Lanier Publishing International
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