M.I. Scarrott, Christian Author
Lavender Shortbread

  • 1 ½ cups butter, room temperature
  • 2/3 cup sugar
  • 2 tablespoons finely chopped lavender florets
  • 1 tablespoon finely chopped fresh mint
  • 2 1/3 cups all-purpose flour
  • ½ cup cornstarch
  • ¼ teaspoon salt

In electric mixer cream together butter, sugar, lavender and mint. Mix until light and fluffy, about 3 minutes. Add flour, cornstarch and salt and beat just until combined. Divide dough in half, flatten a little and wrap in plastic wrap. Refrigerate for at least one hour.

On a floured board roll dough out to a thickness of about 3/8 inches. Cut with cookie cutters and bake on a parchment-lined baking sheet at 300 degrees Fahrenheit (convection oven if available) for about 15-20 minutes. Rotate halfway through. Cookies should not brown, just a pale golden color around the edges.

Garnish with powdered sugar and lavender sprigs.