1 ½ sticks (6oz)
1/3 cup plus 1 tbsp (3 oz)
½ cup plus 1 tbsp (3 oz)
1 cup plus 1/3 cup (6 oz)
Butter, at room temperature
All purpose flour
A drop of Lavender oil (optional)**
Beat sugar and butter together until well blended and light in color.
Add flours and stir to form a dough.
Turn out onto a floured board and knead gently.
Cut out into desired shapes.
Transfer to parchment lined cookie sheet.
Bake for 20 minutes at 325F.
** To make lavender shortbread add a drop of food grade lavender oil as you beat sugar and butter together.