Yield: 48 servings
|1½ cup||Butter (3 sticks)*|
|\N \N||;room temperature|
|2 tablespoons||Lavender florets, chopped|
|\N \N||Lavender powdered sugar**|
|1 tablespoon||Fresh mint, chopped|
**To make 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 325 F. 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 square to a thickness of ⅜". Cut the dough into 1½" squares or rounds. Transfer to baking sheets, spacing cookies about 1" 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, then transfer to a rack. Sprinkle with lavender powdered sugar. Store in tin cookie boxes or sealed containers.
Yield: About 4 dozen.
Shepherd writes: "A lovely rich shortbread with a hint of sweet lavender fragrance and flavor. Perfect to serve with tea in the afternoon."
From 1994 "Shepherd's Garden Seeds Catalog," pg. 61. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-02-94