Lavender And Honey Shortbread
- SHORTBREAD
- 1 cup flour
- 2 tablespoons flour
- 1/3 cup confectioners' sugar
- 2 tablespoons cornstarch
- 1/2 cup butter, slightly softened, cut into chunks
- 2 tablespoons honey
- 1/2 teaspoon mccormick gourmet collection lavender
- 1/2 teaspoon mccormick pure vanilla extract
- VANILLA GLAZE
- 1 cup confectioners' sugar
- 2 tablespoons milk
- 1/2 teaspoon mccormick pure vanilla extract
- Preheat oven to 300u0b0F
- 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.
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Taken from www.food.com/recipe/lavender-and-honey-shortbread-339682 (may not work)