Lavender Shortbread Cookies
1 1/2 c. unsalted butter (3/4 pound, or 3 sticks), at room temperature
2/3 c. sugar
2 tbsp. lavender florets, finely chopped (fresh or dried)
1 tbsp. fresh mint, finely chopped
2 1/3 c. flour
1/2 c. cornstarch
1/4 tsp. salt
1. Preheat your oven to 325 degrees F.
2. Line two baking sheets with parchment paper. Set aside.
3. In a stand mixer or with a hand mixer, cream together the butter, sugar, lavender, and mint. Mix until light and fluffy, or about 3 minutes.
4. Add flour, cornstarch, and salt and beat until well-incorporated.
5. Remove the dough from the bowl and divide it in half. Shape into squares, wrap with plastic, and refrigerate until chilled.
6. Remove the chilled dough from the fridge one square at a time. On a floured board or countertop, roll out the first square to a thickness of 1/2 inch.
7. Cut the dough into 1 1/2 inch squares (we used a pastry wheel for fluted edges) and transfer the squares to the first prepared baking sheet, spacing the cookies about 1 inch apart.
8. When both halves of the dough are rolled out, cut, and transfered to baking sheets, prick each cookie several times with a fork.
9. Bake cookies 20 to 25 minutes until pale golden, but not brown. Transfer to a rack to cool, and enjoy!