1 : cn Spam;
1 : cn Pineapple;
1 : md Onion; chopped
1 : cl Garlic;
1/4 : c Rice vinegar;
1/4 : c Soy sauce;
1 : tb Brown sugar;
2 : c Chinese vegetable mix;
2 : c Cooked rice;
1/2 : lb Butter
1 : /4 c White sugar
3 : Eggs
1/4 : c Milk
1 : ts Ground cardamon seed
4 : c Flour
3 : ts Baking powder
0: GARNISH Lavender powdered sugar** *No substitutes
1: **To make lavender powdered sugar, put a few lavender flowers in a sealed, pint jar of powdered sugar for a day before using sugar
2: Preheat oven to 325 F
3: Cover two baking sheets with parchment or brown paper
4: In a large bowl with an electric mixer, cream together the butter, sugar, lavender and mint; mix until light and fluffy, about 3 minutes
5: Add flour, cornstarch and salt; beat until combined
6: Divide dough in half
7: Flatten into squares and wrap in plastic
8: Chill until firm
9: On a floured board, roll or pat out each square to a thickness of 3/8"
10: Cut the dough into 1 1/2" squares or rounds
11: Transfer to baking sheets, spacing cookies about 1" apart
12: Prick each cookie several times with the tines of a fork
13: Bake 20 to 25 minutes until pale golden (do not brown)
14: Cool slightly, then transfer to a rack
15: Sprinkle with lavender powdered sugar
16: Store in tin cookie boxes or sealed containers
17: Yield: About 4 dozen
18: Shepherd writes: "A lovely rich shortbread with a hint of sweet lavender fragrance and flavor
19: Perfect to serve with tea in the afternoon
20: " From 1994 "Shepherd's Garden Seeds Catalog," pg
21: 61
22: From Gemini's MASSIVE MealMaster collection at www
23: synapse
24: com/~gemini