Lavender Shortbread Cookies


Lavender is a popular herb in France, used in both sweet and savory dishes. Here the lavender adds a subtle aroma and flavor to buttery cookies.

Be sure to use organic lavender for cooking; commercial stems can contain pesticides and herbicides that aren't good to eat.


1 cup cold butter (cut into 1/2-inch cubes)
1/2 cup confectioner's sugar
1 1/2 tablespoons chopped fresh lavender flowers
1 1/2 cups unbleached all-purpose flour
1/3 cup cornstarch
1/8 teaspoon salt


Combine all ingredients in a large bowl and beat to combine. Cover with a towel and let the dough rest in the refrigerator for 30 minutes.

Position a rack in the center of the oven and preheat to 350 degrees F.

Roll the dough into a 1/4-inch-thick sheet. Cut cookies into desired shapes.

Place the cookies 1 inch apart on ungreased cookie sheets. Bake 7 to 10 minutes, or until golden brown. Don't overbake or the cookies will be hard.

Transfer the cookies to a wire rack to cool.


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