Rosewater Lavender Shortbread

Photo: The Dusty Baker

Ingredients

20 tablespoons unsalted butter, softened (I used Kerry Gold for the higher fat content)

1 cup white sugar plus more for dusting

2 eggs (plus egg whites for brushing)

3 cups flour

1 cup cornstarch

2 tablespoons scant dried lavender flowers

3 tablespoons scant rosewater

Preparation

With a hand mixer (or in a food processor) beat butter and sugar until smooth and fluffy, about two minutes.

Add eggs and blend to combine.

Add flour, cornstarch, lavender and rosewater and mix just until a dough ball forms.

Remove from mixer, separate into two balls and flatten into disks. Wrap in plastic and put in refrigerator for at least one hour.

Preheat oven to 350°

Line baking sheets with parchment paper and flour work surface.

If the dough is still too soft, knead in a little more flour.

Roll each disk into 1/4 inch thickness. Cut into desired shapes (I made both 1 1/2 inch and 2 inch cookies with success, both with round and fluted cutters.)

Use a spatula to transfer to lined sheets, wash lightly with egg white and sprinkle with sugar.

Bake for 15-20 minutes (depending on size), switching racks halfway through baking, until slightly golden at edges.

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About

A traditional English shortbread cookie, laced with rosewater and dried lavender. I tried several variations – making a Scottish variety with my hands, then a batch in the food processor – until I landed on this one. Simple ingredients, a little time and patience, and a beautiful, garden-scented result.