Lavender Shortbread Cookies

Recipe View In a medium bowl, cream together the softened butter, granulated sugar, and confectioners' sugar until light and fluffy. (5 minutes)

Recipe View Mix in the finely chopped fresh lavender, fresh mint, and grated lemon zest until evenly distributed. (2 minutes)

Recipe View In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. (1 minute)

Recipe View Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View Divide the dough into two equal portions. Wrap each portion in plastic wrap and flatten into disks about 1 inch thick. (5 minutes)

Recipe View Refrigerate the dough disks for at least 1 hour, or up to 2 days, until firm. (60 minutes)

Recipe View Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper. (10 minutes)

Recipe View On a lightly floured surface, roll out one dough disk to 1/4 inch thickness. Use cookie cutters to cut out desired shapes or use a cookie stamp. (10 minutes)

Recipe View Place the cut-out cookies onto the prepared baking sheets, leaving a little space between each cookie.

Recipe View Bake for 18-20 minutes, or until the edges of the cookies are lightly golden brown. (20 minutes)

Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. (10 minutes)