Lemon Lavender Shortbread

375 mL

2/3 cup granulated sugar

150 mL

1/4 cup icing sugar, sifted

2 1/2 cups all purpose flour, sifted (approx.)

625 mL

1/2 cup cornstarch, sifted

125 mL

1 1/2 tsp finely grated lemon zest (about 1/2 lemon)

7 mL

1/4 cup coarse sugar

60 mL

2 tbsp finely chopped dried lavender

30 mL

1 egg white, beaten

Instructions :

2 minutes or until light and fluffy. In a separate bowl, combine flour, cornstarch and lemon zest. Add the flour mixture to the butter mixture; stir until just combined. Form dough into a

1 1/2-inch (4 cm) thick disc; wrap tightly in plastic wrap. Refrigerate for 20 minutes or until firm.

325 F (160 C). Roll dough out, on a lightly floured surface, to be 1/4-inch (5 mm) thick. Cut dough with a 2-inch (5 cm) cookie cutter of any shape. Re-roll scraps and cut additional cookies until all the dough is used. Place cutouts on parchment-lined baking sheets; refrigerate for 10 minutes.

Meanwhile, combine coarse sugar with lavender. Lightly brush cookies with egg white and sprinkle with sugar mixture. Lightly press the tops to ensure the lavender sticks to the dough.

12 to 15 minutes or until cookies are lightly browned around the edges. Cool cookies on baking sheet for 5 minutes; transfer to a wire rack and cool completely.

Makes 48 cookies.