Lavender Shortbread Cookies

1. 1

   Preheat oven to 325 degrees F.

2. 2

   Prepare an 8-inch square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray.

3. 3

   Cream the butter until light and fluffy.

4. 4

   Stir in the sugar, lavender, spearmint and cinnamon.

5. 5

   Work in the flour and blend until the mixture is crumbly.

6. 6

   Scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly.

7. 7

   Bake 25 to 30 minutes, or until lightly golden around the edges.

8. 8

   Gently lift both the foil and shortbread out of the pan onto a cutting surface.

9. 9

   Slice the bars with a serrated knife.

10. 10

    transfer to a wire rack to cool completely.

11. 11

    Store in a tightly sealed tin.

* Per serving · 4 servings · Values may vary.

No additional tips available.