Use this recipe for threeway shortbread cookies

Cookie dough:

1 1/4 cups all-purpose flour1/2 cup rice flour, white or brown6 Tablespoons sugar3/4 cup European style butterpinch of salt

1 microplane grate of both orange and lemon rind, 1/4 teaspoon or so total1 pinch lavender blossoms, food grade1 pinch ground cinnamon

Preheat oven to 300 degrees. In a food processor blend the butter and sugar. When the sugar and butter are blended add the rest of the dry ingredients. Pulse until blended.

Divide the dough into three lumps and add a “flavoring” to each lump. Roll each lump out to 1/4 inch thick and cut into shapes with small cookie cutter (or into strips).

Place on a parchment lined baking sheet and refrigerate for 20-30 minutes. Bake for 20 minutes. Remove from oven while still a pale golden color, not brown.

Note: You can substitute cornstarch if you can’t find rice flour, but the rice flour really is better, adding a nice crunch to the texture.

By CookingWithAmy.
Thanks @Amy_Sherman for inspiring us !
You can see the recipe here: cookingwithamy.blogspot.com

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