BY LIFE’S LITTLE SWEETS
This Lavender Shortbread has fresh lavender, mint and lemon zest. Top with chopped nuts, like pecans, and dip in melted semi-sweet chocolate, if you like.
– 1 1/2 cups butter, softened, plus more for greasing the pans – 2/3 cups granulated white sugar – 2 tablespoons fresh lavender (I use Folgate), chopped, plus more for garnishing – 1 tablespoon mint leaves, minced, plus more for garnishing
– measuring spoons and cups – mixing bowls – handheld electric mixer – 2 (8 inches diameter) round cake pans – parchment paper (optional, to line the cake pans, for easier lifting) – wire cooling racks
Preheat the oven to 325 degrees F (165 degrees C).
Grease 2 9 inch round cake pans (or line with parchment paper) set aside.
In a large mixing bowl, cream together, the unsalted butter, granulated white sugar and confectioner's sugar.