SHREWSBURY CAKES (ELIZABETHAN SHORTBREAD COOKIES)
Susan Murray, www.awomancooksinasheville.com
plus 1 tbsp sugar
Zest of one large lemon
Cream together the butter and sugar for 4 minutes or until light and fluffy.
Beat in the egg, lavender extract and lemon zest.
Add the flour and salt to the butter mixture. Beat it together until it is binding then gather it into a ball.
Wrap in plastic wrap and chill for one hour.
Preheat the oven to 350 degree. Line your cookie sheets with parchment paper.
Lightly flour your board and rolling pin and roll out the dough to ¼ ” to ½” thickness. The dough will be slightly sticky. Turn the dough and lift it often to keep it from sticking to the board.
Cut out the cookies using a circular cookie cutter. Place on the lined baking sheets.
Bake until the edges are just starting to brown 12-14 minutes.
Cool on the baking sheet and then transfer to a wire rack to finish cooling.
Note: Vanilla can be substituted for the lavender.
Thank you for trying my recipe - enjoy! Susan Murray, awomancooksinasheville.com