Apricot Lavender Shortbread
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.
Servings: 18
Ingredients:
8 ounces Organic Valley Cultured Unsalted or European Style 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
Instructions:
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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Customer Comments:
Customer rating:
The Spirit of the Lord spoke to my spirit that this is an excellent bake.