Lavender Shortbread

This is untried by me and comes from The Herb Quarterly, spring 2000 issue. I love lavender!! Cook time includes estimated chill time of 30 minutes.

• Ready In: 1 hr 15 mins
• Yields: 2 batches

Ingredients

• 1 1⁄2 cups butter, softened
• 2⁄3 cup sugar
• 2  tablespoons  lavender flowers, chopped finely
• 1  tablespoon of fresh mint, chopped
• 2 1⁄3 cups flour
• 1⁄2 cup cornstarch
• 1⁄4 teaspoon salt

Directions

1. Preheat oven to 325°F.
2. Cream together butter, sugar, lavender and mint with a mixer until light and fluffy.
3. Add flour, cornstarch and salt and beat until well mixed.
4. Divide dough into two, flatten into discs, cover with plastic wrap and refrigerate until firm.
5. Roll out dough to 1/2" thickness on a floured board.
6. Cut into 1 1/2" squares or into rounds.
7. Bake 20-25 minutes on parchment covered cookie sheets, or until golden.
8. Let cookies cool on the sheet for a few minutes before transferring to a rack to cool completely.
9. When completely cool, dust with lavender-flavored powdered sugar (see recipe Lavender Sugar#71901 or Flavored Sugars#53926) or plain powdered sugar would be fine.