Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Apricot Lavender Shortbread
- Servings
- 18
Susan Bostian Young, of Tart's pastry shop in Sun Prairie, Wisconsin, bakes buttery baked goods and hand-processes preserves, many from herbs, fruits and vegetables that she grows herself. Her lavender-flecked shortbread is fragrant and lick-your-fingers delicious -- just the thing for a special event.
Susan's shortbread will keep up to two weeks in an airtight container at room temperature.
Ingredients
- 8 ounces Organic Valley Cultured Butter, softened
- 1 cup sugar
- 1⁄2 teaspoon salt
- 1 large Organic Valley Egg
- 2 cups flour
- 1 1⁄2 cups diced dried apricots
- 2 tablespoons minced fresh lavender
Directions
Heat oven to 350 degrees. Grease a 9-by-9-inch pan.
Cream butter, sugar and salt with an electric mixer on medium speed until lightened, about 2 minutes. Add egg and flour and mix until combined. Stir in apricots and lavender.
Spread mixture evenly into prepared pan. Bake until light golden and almost firm in the center, 35-45 minutes. Do not overbake!
Let shortbread cool in the pan before cutting it into small squares.
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