Scottish shortbread

[2Beers]

Honey & Lavender Shortbread Cookies:
1 cup plus 2 TBSP Flour
1/3 cup Powdered Sugar
2 TBSP Cornstarch
1/2 cup Butter-softend and cut into chunks
2 TBSP Honey
1/2 tsp. Dried Lavender-ground to a fine powder*
1/2 tsp. Vanilla Extract*

Glaze:
1 cup Powdered Sugar
1/2 tsp. Vanilla Extract*
2 TBSP Milk


In a food processor place the flour, powdered sugar and cornstarch pulse until mixed.
Add in the butter and pulse until coarse crumbs form.
Add in the honey,lavender and extract, pulsing until the dough pulls away from the bowl.
Place the dough onto a large sheet of plastic paper and form into a square with the height being about 1 to 1 1/4 inches. Wrap dough square in plastic wrap and seal it well.
Chill in the refrigerator overnight.

Pre-heat the oven to 300 degrees.
Remove dough from the refrigerator and cut into strips and then into squares.
Place the cookies on parchment lined cookie sheets and then pierce each cookie with a fork.
Bake for 20 - 30 minutes or until firm and just starting to turn a light brown. Let the cookies cool on the sheets for 5 minutes and then transfer to a wire rack to finish cooling.
Prepare the Glaze---(mix the powdered sugar, extract and milk until smooth) and then drizzle over the cooled cookies.
It makes about 4 dozen cookies.

* http://www.penzeys.com