Try this Lavender Shortbread Cookies recipe, or contribute your own.
Suggest a better descriptionPreheat 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.
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Serving Size: 1 Batch (203g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 508 | ||
Calories from Fat: 76 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 345mg | 12 % | |
Potassium 264.8mg | 7 % | |
Total Carbohydrate 94.7g | 28 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 89.8g | ||
Protein 13.7g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 508
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