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Categories:Viewed: 66 - Published at: 10 years ago
Ingredients
- 1 1/2 cups butter 3 sticks* room temperature
- 2/3 cup sugar
- 2 tablespoons florets Lavender, chopped
- 1 tablespoon fresh mint chopped
- 1 cup flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
Method
- 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.
