Lavender Shortbread Squares Dusted with Lemon Sugar
Makes about 3 dozen tiny cookie squares
For the cookies:
12 tablespoons (1 1/2 sticks) butter, room temperature
1/3 cup (67 grams) sugar
1 tablespoon (2 grams) culinary grade lavender
1 cup + 2 tablespoons (145 grams) flour
1/4 cup (26 grams) cornstarch
1/4 teaspoon salt
For the dusting:
1/2 cup (100 grams) sugar
zest of one lemon
In a medium bowl cream together the butter, sugar, and lavender until pale and well combined. Add the flour, cornstarch and salt until the flour has just been incorporated; being careful not to overmix. The dough will look crumbly. Lay a sheet of plastic wrap on the countertop and pour the shortbread crumbs on top. The goal is to touch the dough as little as possible so use the edges of the plastic wrap to gently pull the dough together, pressing ever so lightly as you go, until it holds its shape. Wrap in another layer of plastic and chill the dough for several hours or overnight.
When you are ready to make the cookies, preheat the oven to 325 and line a baking sheet with parchment. In a small bowl use the back of a spoon combine the sugar and the lemon zest.
On a lightly floured surface roll the dough to 1/2- to 1/4-inch thick. Use a knife to cut the dough into 1-inch squares. Transfer to the prepared baking sheet and prick each cookie with a fork. Bake for 7-8 minutes or until pale and barely golden. Let the cookies cool on the baking sheet for 10-15 minutes then toss each cookie in the lemon sugar. Let the cookies cool completely before storing them in an airtight container.
