1 1/2 c Butter (3 sticks)*
;room temperature
2/3 c Sugar
2 tb Lavender florets, chopped
1 tb Fresh mint, chopped
2 1/3 c Flour
1/2 c Cornstarch
1/4 ts Salt
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.”
From 1994 “Shepherd’s Garden Seeds Catalog,” pg. 61.
From
Yields
48 Servings
