Source: Shepherd's Garden Seeds Catalog 1994 via Recipelink on the Internet
"A lovely rich shortbread with a hint of sweet lavender fragrance and flavor." Makes about 4 dozen.
This shortbread is the best we've tasted and was made by our neighbor, Shirley Cherkasky for a party of lavender enthusiasts.
1 1/2 cups (3 sticks) butter at room temperature
2/3 cup sugar
2 Tbsp. lavender florets, chopped
1 Tbsp. fresh mint, chopped (I didn't use this)
2 1/3 cups flour
1/2 cup cornstarch
1/4 tsp. salt
Garnish: Lavender powdered sugar. Put a few lavender flowers in a sealed small jar with a small amount of powdered sugar a day before using sugar.
Cream together butter, sugar, lavender and mint until light and fluffy. Sift together flour. cornstarch and salt and add gradually, just until thoroughly combined. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm.
On a lightly floured surface, roll or pat out each square to 3/8 inch thickness. Cut the dough into 1 1/2 inch squares or rounds. (I used a small heart cookie cutter). Transfer to baking sheets covered with parchment or brown paper, spacing cookies about 1 inch apart. Prick each cookie several times with fork tines.
Bake in 325 degree oven for 20 - 25 minutes until pale golden. Do not brown. Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar. Store in tightly closed containers