Lavender Shortbread cookies

Lavender Shortbread



3 Tbsp. fresh organic Lavender flowers


OR 1 1/2 Tbsp. dried organic Lavender flowers


1 cup butter


1/4 cup  cornstarch


1/2 cup icing sugar


1 1/2 cups flour




Set oven at 325° F.


Use food processor to blend chilled butter (not room temperature) plus Lavender flowers, icing sugar & cornstarch. Add half the flour amount
Pulse gently until roughly cut into a “crumbly” texture. Blend in remainder of flour until it “balls” into a smooth dough. Roll in a wax paper log like frozen cookie dough. CHILL 40 MINUTES.


Cut into 1/2 inch rings, bake on ungreased cookie sheet (i use parchment paper)
until just golden on the bottom. Aprox 20 minutes.
Cool before handling. Makes aprox 30. Store in tight tin.




.