lavender shortbread cookies

Ingredients

• Servings: 2
• 1 1/2 cups butter, softened
• 2/3 cup white sugar
• 1/4 cup sifted confectioners' sugar
• 2 tablespoons finely chopped fresh lavender
• 1 tablespoon chopped fresh mint leaves
• 1 teaspoon grated lemon zest
• 2 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• 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.