Traditional Scottish Pure Butter Shortbread Cookies - Biscuits

• 1 cup confectioners' sugar
• 1 lb salted butter, softened
• 4 1/2 cups all-purpose flour
• caster sugar, for sprinkling (optional)
• 1/4 teaspoon crushed edible lavender flowers (fresh or dried) (optional)

1. Preheat the oven to 325F degrees.
2. Blend the confectioner's sugar into the butter, and then gradually add the flour, 1 cup at a time. Dough will be very thick. At this point, you may add crushed lavender flowers or rosemary, if you wish.
3. Place dough on floured surface, pat down, and roll out into a square or circle 1/4 to 1/2 inch thick. Cut into 2 1/2 inch squares or Petticoat Tail wedges, and carefully place on an ungreased baking sheet.
4. Prick the top of each square or wedge with a fork.
5. Bake at 325F degrees for 25 to 30 minutes; cookies should be pale on top, but golden brown on the bottom.
6. Remove from oven, sprinkle with sugar if you wish, and cool on wire racks.
7. Store in an airtight container.

sugar, butter, allpurpose, caster sugar, edible lavender flowers

Taken from www.food.com/recipe/traditional-scottish-pure-butter-shortbread-cookies-biscuits-401185 (may not work)