Lavender Shortbread
By: Anonymous
Published: Thursday, March 25, 2010 - 3:47am

Ingredients




1 1/2 cups Butter (3 sticks)* room temperature
2/3 cup Sugar
2 tablespoons Lavender florets, chopped
1 tablespoon Fresh mint, chopped
 cups Flour
1/2 cup Cornstarch
1/4 teaspoon Salt

Preparation

1 GARNISH Lavender powdered sugar** 2 *No substitutes. 3 **To make lavender powdered sugar, put a few lavender flowers in a sealed, pint jar of powdered sugar for a day before using sugar. 4 Preheat oven to 325 F. Cover two baking sheets with parchment or brown paper. 5 In a large bowl with an electric mixer, cream together the butter, sugar, lavender and mint; mix until light and fluffy, about 3 minutes. Add flour, cornstarch and salt; beat until combined. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm. 6 On a floured board, roll or pat out each square to a thickness of 3/8". Cut the dough into 1 1/2" squares or rounds. Transfer to baking sheets, spacing cookies about 1" apart. Prick each cookie several times with the tines of a fork. 7 Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar. Store in tin cookie boxes or sealed containers. 8 Yield: About 4 dozen. 9 Shepherd writes: "A lovely rich shortbread with a hint of sweet lavender fragrance and flavor. Perfect to serve with tea in the afternoon."