1/2 cup butter, sweet, room temp
1/2 cup confectioners' sugar unsifted
2 tsp dried lavender blossoms
1 tsp crushed dried spearmint leaves
1/8 tsp cinnamon
1 cup unsifted flour
Directions
Preheat oven to 325 F. Prepare an 8" square baking pan by lining it
with aluminum foil and coating the foil lightly with a vegetable oil
spray.
Cream the butter until light and fluffy. Stir in the sugar, lavender,
spearmint and cinnamon. Work in the flour and blend until the
mixture is crumbly. Scrape it into the prepared pan and spread until
level, pressing lightly to compact it evenly.
Bake 25 to 30 minutes, or until lightly golden around the edges.
Gently lift both the foil and shortbread out of the pan onto a
cutting surface. Slice the bars with a serrated knife. Transfer to a
wire rack to cool completely. Store in a tightly sealed tin.
Yield: 25 to 30 bars.
Lewandowski writes: "Try these light and delicate bars and enjoy the
hint of lavender and mint flavors."
From Irene Lewandowski/Pewaukee, WI in "Kitchen Table: Where Herbs and
Spices Make a Difference" column in "The Herb Companion." Oct./Nov.
1994, Vol. 7, No. 1. Pg. 21.
Servings: 1 batch
Lavender Shortbread Cookies Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cookie
The History of Recipes
It is quite possible to track the history of recipes back into distant history, certainly as far back into recorded history as ancient Egypt, and possibly even further than that. In practice though, mostly, these old cook books were just simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to academics are some clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Closer to modern times, we have a couple of recipe books which date from the 14th Century ; a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they have no connection with the indian food that we all know today, but instead descriptions of the types of food on the tables of the nobility of the time. During the succeeding few centuries, the wealthy families of Europe competed to serve the most exotic meals, and because of this cooks and their recipe collections were much in demand. However, it was during the 19th century that fine cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the twentieth century, recipe books were highly popular mostly due to higher levels of literacy, people having more free time and having more disposable income. |
We hope you enjoy this Lavender Shortbread Cookies recipe.
