Lila's Lavender Shortbread Cookies
Submitted by Lila Avery-Fuson, Central Coast Lavender Farm
 INGREDIENTS
- 1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes)
- 2/3 cup sugar
- 2 tablespoons very finely chopped lavender florets (fresh or dried)
- 1 tablespoon chopped fresh mint
- 2 1/3 cups flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
INSTRUCTIONS
- Preheat oven to 325°F.
- Cover bottoms of two baking sheets with parchment or brown paper.
- In a large bowl, cream together the butter, sugar, lavender, and mint with an electric mixer.
- Mix until light and fluffy, about 3 minutes.
- Add flour, cornstarch, and salt and beat until incorporated.
- 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 1/2 inch.
- Cut the dough into 1 1/2 -inch squares or rounds.
- Transfer to baking sheets, spacing cookies about 1 inch apart.
- Prick each cookie several times with 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.
Garnish with lavender powdered sugar: Put 4 or 5 sprigs of lavender flowers in a sealed jar with powdered sugar for a day before using the sugar.
Makes about 4 dozen.
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