cups (3 sticks) butter, room temperature
tbsp culinary lavender
tbsp fresh or dried mint, chopped
Garnish: Lavender powdered sugar
Preheat oven to 325 degrees. Cover two baking sheets with parchment or brown paper. In a large bowl, with an electric mixer, cream together the butter, sugar, lavender, and mint; mix well until light and fluffy, about 3 minutes. Add flour, cornstarch and salt; beat until combined. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm. On a floured board, roll or pat out each square to about 1/4-inch thick. Cut into cookies, transfer to baking sheets spacing cookies about 1-inch apart. Prick each cookie several times with the tines of a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, and then transfer to a rack. Sprinkle with lavender powdered sugar. Store in cookie boxes or sealed containers. To make lavender sugar, put a few lavender flowers in a sealed pint jar of powdered sugar for a day before using.