Lavender Shortbread Cookies

Name: Lavender Shortbread Cookies
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 24
Cuisine: Global
Ingredients: 355 milliliters butter, softened; 59 milliliters sifted confectioners sugar; 118 milliliters cornstarch; 591 milliliters all-purpose flour; 2 Tbsps finely chopped fresh lavender; 1 Tbsp chopped fresh mint leaves; 1 teaspoon grated lemon zest; 0 teaspoons salt; 158 milliliters white sugar

Lavender Shortbread Cookies requires approximately 1 hour and 40 minutes from start to finish. This vegetarian recipe serves 24. One serving contains 186 calories, 1g of protein, and 12g of fat. Head to the store and pick up mint leaves, confectioners' sugar, sugar, and a few other things to make it today.

Instructions

In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy.

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Powdered Sugar

Granulated Sugar

Butter

Cream

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Bowl

Mix in the lavender, mint and lemon zest.

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Lemon Zest

Fresh Lavender

Mint

Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.

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Corn Starch

Dough

All Purpose Flour

Salt

Wrap

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Plastic Wrap

Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness.

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Dough

Roll

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Oven

Cut into shapes with cookie cutters. Cookie stamps will work well on these too.

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Cookie Cutter

Place on cookie sheets.

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Baking Sheet

Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

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Baking Sheet

Oven