1½ cups (3sticks) butter, room temp.
2/3 cup sugar
2 Tbsp Culinary Lavender
1 tbsp fresh or dried mint, chopped
2 1/3 cups flour
½ cup cornstarch
¼ tsp salt
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 325F. 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 squares or rounds. Transfer to baking sheets, spacing cookies about 1-inch 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, and then transfer to a rack. Sprinkle with lavender powdered sugar. Store in cookie boxes or sealed containers.
Lavender Lemon Honey Shortbread
8 oz unsalted butter, softened
1/2 tsp fine salt
1/3 cup honey
1/3 organic sugar
2 1/2 cup all-purpose flour
2 Tablespoons culinary lavender
2 tsp lemon zest
2 tsp lemon juice
1 tsp vanilla extract
Preheat oven to 350'F, and line baking sheet with parchment paper. Set aside. In spice grinder, grind lavender & sugar together. Cream together the butter, lavender sugar, salt, and honey in a bowl until light & fluffy.
Add lemon zest, lemon juice, and vanilla extract.
Finally, add flour and blend until just combined. Do not over-mix. Roll out the dough between two pieces of waxed paper and refrigerate for about 1/2 hour, just so the dough can firm up.
Roll out the dough about 1/4'-1/2' thick & cut out cookies. Bake at 350', on parchment paper, for about 10-12 minutes or until the edges start to turn a golden brown.