A buttery lavender-flavored dough that can be made into round shapes using a biscuit cutter, or various shapes using cookie cutters. You can also roll the dough into a log, chill, and then slice and bake.
Ingredients
- ½ cups butter: 1 piece (softened)
- white sugar: 0.66667 cup
- sifted confectioners' sugar: 0.25 cup
- fresh lavender: 2 Tbsp (finely chopped)
- fresh mint leaves: 1 Tbsp (chopped)
- lemon zest: 1 tsp (grated)
- ½ cups all-purpose flour: 2 piece
- cornstarch: 0.5 cup
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
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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 1hour.
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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.
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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.
