Melt-in-Your-Mouth Lavender Shortbread

By á-58

To make Rose Shortbread, use 1 Tbsp. crushed rose petals and 2 tsp. rose water in place of lavender flowers and lavender extract.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups flour
• 1/4 cup cornstarch
• 1/4 cup powdered sugar
• 1 1/2 tsp. lavender
• 3/4 tsp. lavender extract

Preparation

Step 1

Heat the oven to 350 degrees F.

Whip butter with an electric mixer until fluffy, about 5 min. Stir in lavender extract, powdered sugar, cornstarch and flour, and beat on low for 1 min., then on high for 3 to 4 min. Stir in lavender flowers.

Drop cookies by heaping teaspoons about 2 inches apart on an ungreased cookie sheet.

Bake for 10 to 13 min., watching that the edges don't brown too much. Cool cookies on wire racks.