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.