Shortbread & Snowflakes

Waking up this morning felt a bit like seasonal whiplash.

Less than a week ago we celebrated our first Fall Festival at the farm with clear blue skies, warm sun and falling leaves. It was such a beautifully wonderful day that we couldn't help but comment on how lucky we were that the weather cooperated so nicely.

 

 

And now this: crimson leaves and bright pink petals with some generous dollops of white powder.

You just never really know with Mother Nature!

 

 

In lieu of such an abrupt change of season, we decided that a yummy seasonal treat was in order: our Gram's Lavender Shortbread.

Light, fluffy and oh so delicious, it is a definite favourite around our house. It might have something to do with the pound of butter...but it's worth it!

Gram's Lavender Shortbread

• 3 cups flour
• ½ cup cornstarch
• 1 cup icing sugar
• 1 pound of butter, softened
• 1 tablespoon (15ml) chopped lavender buds.
• Instead of dried lavender, you may use 2 drops 'Maillette' pure lavender essential oil, mixed well into softened butter
• OPTIONAL: 1 tablespoon finely grated orange/lemon zest, mixed into butter with lavender essential oil

1. Preheat oven to 325 degrees Fahrenheit.
2. Cream butter until smooth.
3. Add sugar and work together until creamy.
4. Sift cornstarch and flour together (very important for a light shortbread).
5. Whip ingredients together until fluffy using an electric mixer.
6. Gradually add the chopped lavender buds.
7. Dough is ready when mixture breaks – beat for quite a long period of time.
8. Drop by the teaspoon, or a cookie spritzer, onto baking sheet.
9. Bake about 10-15 minutes, until light brown.
10. Enjoy!