Per request of our customers, we are sharing the recipe for this "new & improved" shortbread, which was adapted from a recipe originally published in The Lavender Gourmet by Jennifer Vasich.
Lavender Citrus Shortbread
1 ½ Cups unsalted butter, softened
1 Cup Sugar
3 Cups flour
¼ tsp salt
1 ½ tsp Pure Vanilla extract
10 drops Lemon
10 drops Orange
1 ½ Tbsp Organic Culinary Lavender Buds
Coarse Ground Sugar, for garnish (optional)
Preheat the oven to 375 degrees Fahrenheit.
In a medium sized mixing bowl, cream together the butter, sugar, salt, vanilla extract, lemon oil, orange oil, and lavender buds with an electric mixer for about 4-5 minutes, until it is light and fluffy. Slowly add the flour (one cup at a time) until well incorporated. If dough is still sticky, add a touch more flour.