Apricot Lavender Shortbread

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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.



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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