lavender shortbread cookies

These old-fashioned cookies are buttery smooth with just a hint of lavender. For an extra special touch, garnish the cookies with a sugar glaze or press them with a decorative cookie stamp.

1 ½ cups unsalted butter (3 sticks), softened
1 cup turbinado sugar
1 teaspoon pure vanilla extract
2 ⅓ cups unbleached all-purpose flour
½ cup cornstarch
¼ teaspoon salt
2 teaspoons lavender flowers

1. In a large bowl, cream the butter, sugar and vanilla together. Stir in flour, cornstarch, salt and lavender flowers just until combined.

2. Divide dough in half. On a piece of parchment paper or plastic wrap, press each half into a square. Cover each half in plastic wrap and refrigerate for at least an hour. Meanwhile, line two baking sheets with parchment paper.

3. Turn out dough onto lightly floured surface. Using a floured rolling pin, roll each dough square to 3/4-inch thickness. Cut into shapes (and press, if using a stamp) and place on prepared baking sheets.

4. Using a fork, prick each cookie to vent. Bake 18-20 minutes at 325 degrees Fahrenheit, or until just golden. Cool completely before storing.

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from Monterey Bay Herb Company ~ Recipe Archive