Lemon Lavender Shortbreads

This time last year I was getting ready to go to London (and by getting ready, I really mean staring at my empty suitcase, choosing to do anything but pack, and avoiding my swallowed fear of living in a foreign country at all costs). Looking back on the four months that changed my life, I don't know what I was so nervous about, and often find myself daydreaming about strolling those streets of London. I love that December is often a month full of reminiscing, and I found this recipe incredibly nostalgic. The lemon-lavender aroma that filled my kitchen warmed my heart full of London memories. For those of you who've been to London, you'll taste what I mean. For those of you who haven't, let me royally enlighten your tastebuds. For those of you about to go, stop pulling your hair out over the money you'll be spending, curl up with a cup of tea and one of these, and daydream with me. Cheerio! 

Ingredients:

Cooking Spray

3 1/2 cups baking flour

1 tsp kosher salt

3 tbsp cornstarch

1 1/2 cups confectioners' sugar

1 1/2 cups (3 sticks) unsalted butter, softened

1 tbsp lemon zest

1 tsp vanilla extract

2 tbsp dried lavender (*Note: This can be difficult to find, but do not substitute with bath lavender, or decorative lavender plant. Neither of these are edible! I found it at both Fresh Market and Fairway Market in their spice sections.)

Directions: Makes 42 shortbreads

1. Grease a 9x13 in. baking pan with cooking spray and set aside. 

2. In a medium bowl, whisk together the flour, salt, and cornstarch until combined.

3. In a large bowl, beat the butter and confectioner's sugar until smooth (2-3 minutes). Add the lemon zest, vanilla, and lavender and beat until blended and aromatic. Then, add the dry ingredients to this bowl, and beat on low until the dough forms moist clumps. 

4. Transfer the dough to the greased baking pan. Lightly flour your fingers to avoid sticking, and press the dough into the pan until it forms a single, even layer.

5. Using a paring knife, cut the dough into 1x2.5inch bars. Then, pierce each bar with a fork, twice, on the diagonal. 

6. Transfer pan to the refrigerator for 10 minutes, while the oven preheats to 325F. 

7. Once the dough sets and the oven preheats, bake the shortbread for 28-32 minutes, or until the top looks dry and very light brown. 

8. After baking, let sit for 5 minutes to cool in the pan. Then, remove the bars carefully according to your original cuts. You may have to go over the perforations a second time. Remove individual bars and let cool on a cooling rack. 

9. Make a pot of tea to accompany your lemon-lavender shortbreads and enjoy!