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Preheat
oven to 375°. In a large bowl of an electric mixer, combine
the shortening, butter and lavender leaves. Beat at medium-high
speed for about 30 seconds until the mixture has softened. Add half
of the flour, sugar, eggs, baking powder, and vanilla and almond
extracts. Beat until combined. Add the remaining flour and combine.
Gently fold in the lavender blossoms.
Drop
by the rounded teaspoonful, 2 inches apart, onto baking sheets coated
with DuPont SilverStone® non-stick. Bake for 8 to 10 minutes,
or until the edges are golden. Cool on wire racks.
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