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Shortbread Clouds, Three Ways
Adapted from Gourmet
- 4 cups all-purpose flour
- 1 1/2 Tsp salt
- 1/2 Tsp baking powder
- 1 Tbsp fresh rosemary, minced
- 1 Tbsp fresh lavender buds, minced
- 1 Tbsp fresh thyme, minced
- 1 Tsp fresh lemon zest
- 1 3/4 cup cultured butter, softened
- 1 cup powdered sugar
- 1/4 cup local honey
- ––– 1 cup powdered sugar
- ––– 2-4 tsp 2% milk
Preheat oven for 300′ F. Whisk together flour, salt, and baking powder in a bowl. Set aside. In the basin of your stand mixer, beat together butter, honey, and confectioners sugar. Add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and then divide into three equal portions. On a lightly floured surface, knead one portion of the dough with the prepared rosemary until evenly distributed. Repeat with prepared lavender, then again with the thyme and lemon zest. Roll out dough portions on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on baking sheets. Bake for 2o minutes or until golden brown.
For the icing, mix together powdered sugar and milk to make a paste. Place in fridge until ready to use. Drizzle and spread across completely cooled cookies Icing will harden in 10-15 minutes.