Lavender Shortbread

Photo: flickr user _e.t

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

GARNISH Lavender powdered sugar**

*No substitutes.

**To make lavender powdered sugar, put a few lavender flowers in a sealed, pint jar of powdered sugar for a day before using sugar.

Preheat oven to 325 F. Cover two baking sheets with parchment or brown paper.

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.

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.

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.

Yield: About 4 dozen.

Shepherd writes: "A lovely rich shortbread with a hint of sweet lavender fragrance and flavor. Perfect to serve with tea in the afternoon."