Lavender Shortbread

Lavender Shortbread 

2 cups all-purpose flour
½ tsp. baking powder
½ tsp. sea salt
2 sticks unsalted butter, melted and cooled to room temperature
1 cup lavender powdered sugar**
1 vanilla bean, split and scraped

 

Butter and flour a 4-by-14-inch rectangular tart pan or an 8-inch round tart pan with a removable bottom.

 

In a medium bowl, whisk together the flour, baking powder, and sea salt.

In another medium bowl, whisk together the butter, lavender powdered sugar, vanilla bean seeds, and a pinch of sea salt. 
Fold the flour mixture into the butter and mix until just incorporated. 
Spread the dough into the prepared pan, cover with plastic wrap and refrigerate for at least 2 hours, or quick chill in the freezer for 30 minutes. 

 

Preheat the oven to 325 degrees. 

 

Remove the shortbread from the refrigerator and place in the oven. 
Bake until golden and set, about 45 minutes to 1 hour. 

 

Let the shortbread cool slightly before carefully removing it from the pan. Cut into triangular pieces for serving and eating. 

 

**Lavender Sugar: simply combine 1 heaping Tbs. of dried lavender with 1 cup powdered sugar – stir well to incorporate and leave in an air-tight container for 24-48 hours (or longer) to allow the lavender flavor to infuse the sugar.