CHICOPEE, Mass. (Mass Appeal) Looking for refreshing summertime treats? Annabelle Lytle-Rich from Shelburne Falls Coffee Roasters show us how to make Lavender Lemonade & Lemon Shortbread.
Difficulty Level: Easy
Preparation Time: 20 minutes
Assembly Time (minutes): 1 minute
Lavender Simple Syrup
- 1 cup water
- 2 cup sugar
- 1 tbs fresh or dried lavender flowers
Combine water and sugar in a pot and bring to boil. Add lavender flowers to pot and bring to boil. Remove from heat, cool, and strain.
- ¼ cup lavender simple syrup
- ¼ cup fresh lemon juice
- 1 cup cold water
Combine lavender simple syrup, fresh lemon juice and cold water, mix well. Pour over ice and enjoy!
- ½ lb salted butter
- Lemon Zest
- ¾ cup powdered sugar
- 2 cups flour
- 1 tsp vanilla extract
- Preheat oven to 325 degrees F. Cream butter, sugar, and vanilla extract until the mixture is light and fluffy (approx. 5-7 minutes) Add flour and kneed until it forms soft dough.
- Roll dough until it is ½ inch thick and cut into 2 inch squares. Prick each square several times with a fork. Place on an ungreased baking sheet and cook until the ends start to turn golden (25-30 min).