LAVENDER SHORTBREAD COOKIES RECIPE | ALLRECIPES
A buttery lavender-flavored dough that can be made into round shapes using a biscuit cutter, or various shapes using cookie cutters. You can also roll the dough into a log, chill, and then slice and bake.
Provided by Maryeileen Corcoran
Categories Shortbread Cookies
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 2 dozen cookies
Number Of Ingredients 9
Steps:
- In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
- Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
Nutrition Facts : Calories 186.1 calories, CarbohydrateContent 19.3 g, CholesterolContent 30.5 mg, FatContent 11.6 g, FiberContent 0.4 g, ProteinContent 1.5 g, SaturatedFatContent 7.3 g, SodiumContent 106.6 mg, SugarContent 6.9 g
SPINACH AND SUN-DRIED TOMATO PASTA RECIPE | ALLRECIPES
I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.
Provided by madball911
Categories Italian Recipes
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
- Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
- Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
- In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.
Nutrition Facts : Calories 340.3 calories, CarbohydrateContent 52 g, CholesterolContent 4.4 mg, FatContent 8.9 g, FiberContent 6.1 g, ProteinContent 14.7 g, SaturatedFatContent 2 g, SodiumContent 386.1 mg, SugarContent 4 g
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