I love making rolls of shortbread like this one and leaving them in the freezer for quick dessert bites later on!
This recipe is vegetarian.
Lavender White Chocolate Shortbread
40 small cookies (that taste great with tea!)
1 cup (2 sticks) unsalted butter at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
½ teaspoons salt
2 cups white flour (with more set aside for rolling dough)
Zest of 1 lemon
½ cup white chocolate chips
3 tablespoons dried lavender
With an electric (Kitchenaid) mixer, whip butter, sugar, vanilla, and salt for 30 seconds until smooth.
With the mixer on low, add flour.
Zest one lemon over the bowl, add white chocolate chips and dried lavender. Stir on low until just mixed.
Place ½ of dough on a piece of wax or parchment paper that is covered with a light coat of flour.
Place flour on your hands and gently roll dough into a 1-inch diameter log. Repeat with the second half of the dough. Wrap rolls tightly with paper and chill in the refrigerator until firm, 1 hour at minimum, or freeze until you are ready to bake.
Preheat oven to 350°F.
Unwrap rolls. With a serrated knife, slice dough ⅜ inch thick.
Arrange slices on baking sheets and bake until lightly golden, around 15-20 minutes. Cool on baking sheets and ENJOY!
Recipe Adapted from Martha Stewart Everyday Food, December 2004.
Find more great food recipes in my second book,Lark Parties! #livinglark
