So, this month I was trying to think of a not so chocolatey and heavy cookie to send to the military medical hospital in Iraq, and I thought I would give shortbread a try.  I tried 2 recipes.  Coconut shortbread and Lavendar shortbread.  The lavendar is very good, although I think it may be more of a “girl” type cookie.  Not so sure if guys really appreciate lavendar.

The coconut shortbread recipe has potential, but until I get that one down, no point in passing it on.

If you have a hard time getting lavendar in your area, you can go to my website at www.toohotmamas.net and find it there for a very reasonable price.  You may want to check out the spices also – they are such a good deal.

Lavendar Shortbread Cookies Recipe

3/4 cup confectioner’s sugar

1 Tbs dried lavender

1-1/3 sticks unsalted butter

1 tsp lemon zest

1-3/4 cups all purpose flour

3 egg yolks

granulated sugar (for coating)

Preheat oven to 350.

Line a baking sheet with parchment paper. (Not absolutely necessary. )

Mix the confectioner’s sugar and lavender together.

Add the butter and lemon zest to the sugar mixture & mix until smooth and light in color.  (Use your KitchenAid.)

Add the flour and mix.

Add the egg yolks and mix until dough forms.

Place dough between 2 sheets of parchment or waxed paper and roll out to about 1/4″ or a little more.

Place in the refridgerator until firm.

Cut the dough with cookie cutter and gently coat each cookie with the granulated sugar.

Bake for 12-15 minutes or until slightly golden around the edges.