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Ingredientes
- 1/2 c. Butter, sweet, room temp
- 1/2 c. Confectioners' sugar unsifted
- 2 tsp Dry lavender blossoms
- 1 tsp Crushed dry spearmint leaves
- 1/8 tsp Cinnamon
- 1 c. Unsifted flour
Direcciones
- Preheat 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 till light and fluffy. Stir in the sugar, lavender, spearmint and cinnamon. Work in the flour and blend till the mix is crumbly. Scrape it into the prepared pan and spread till level, pressing lightly to compact it proportionately.
- Bake 25 to 30 min, or possibly till lightly golden brown 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 cold 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."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 299g | |
| Calories 1503 | |
| Calories from Fat 820 | 55% |
| Total Fat 93.35g | 117% |
| Saturated Fat 58.52g | 234% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 657mg | 27% |
| Potassium 167mg | 5% |
| Total Carbs 155.55g | 41% |
| Dietary Fiber 3.6g | 12% |
| Sugars 59.16g | 39% |
| Protein 13.92g | 22% |
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