Lavender Shortbread cookies

This recipe, adapted from allrecipes.com, came my way via my CSA, Boistfort Farms. The box often contains fresh herbs (in this case, lavender) and also comes with a sheet of recipes to help you navigate through sometimes-unusual produce. I don’t cook a lot with lavender because it can make food soapy if overused, but this recipe keeps it moderate. These are delicious with a spot of vanilla ice cream.
 
makes around 2 dozen cookies
  • 1 1/2 cups butter, softened

  • 2/3 cup white sugar

  • 1/4 cup sifted confectioners’ sugar

  • 2 tablespoons finely chopped fresh lavender

  • 1 tablespoon chopped fresh mint leaves

  • 1 teaspoon grated lemon zest

  • 2 1/2 cups all-purpose flour

  • 1/2 cup cornstarch

  • 1/4 teaspoon salt

 

Directions

In a medium bowl, cream together the butter, white sugar and confectioners’ sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1 hour.

Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.

Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

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