A lovely rich shortbread with a hint of sweet lavender fragrance and flavor. Perfect to serve with afternoon tea
1½ cups (3 sticks) butter, room temp.
2/3 cup sugar
2 Tbsp HRL 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.
Compliments of Hood River Lavender Farms