1 1/2 cups (3 sticks) butter (no substitutes), room temperature
2/3 cup sugar
2 tbsp culinary lavender “Signature Blend”
1 tsp pure anise extract
¼ tsp orange zest
2/3 cup macadamia nuts (finely chopped)
2 1/3 cups flour
1/2 cup cornstarch
1/4 tsp salt

Cover baking sheets w/parchment paper. Cream together butter, sugar, lavender, anise extract, orange zest, and macadamia nuts, until fluffy (3min). Add flour, cornstarch, & salt; mix well. Divide dough in half; flatten & wrap in plastic. Chill until firm (To help flavors meld together, I like to store dough in the freezer for 1 week or more). On floured board, roll out dough 3/8” thick. Cut into 1 1/2” squares. Bake 1” apart; Prick squares w/fork several times. Bake in preheated oven 325’, 20-25 min. Cool slightly & sprinkle w/lavender sugar. Store in tin cookie boxes or sealed containers.