Serve a plate of these old-fashioned treats with tall glasses of iced herbal tea at your next garden party.
3 sticks unsalted butter
2/3 cup sugar
2 teaspoons organic dried lavender flowers
2 1/3 cups all-purpose flour
½ cup cornstarch
¼ teaspoon salt
Preheat oven to 325’ F.
1. Cream the butter and sugar together in a large bowl.
2. Stir in the lavender, flour, cornstarch and salt.
3. Divide dough in half. With palms, press each half into a square. Wrap each in plastic wrap and refrigerate for 1 hour.
4. Turn out dough onto lightly floured surface. Roll out to ¾ inch thickness. Cut into desired shapes and place on baking sheets lined with parchment paper.
5. Prick each cookie with a fork to vent. Bake 20 minutes or until cookies just turn a bit golden.
6. Cool on racks. Serve as is or with glaze and additional bits of lavender flowers as decorative garnish.
Updated 7/1/19