- 1 1/2 cups (3/4 pound) butter, at room temperature
- 2/3 cup Sugar
- 2 tablespoons very finely chopped dried lavender buds
- 2 1/3 cups flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- Preheat oven to 325 °F. Cover bottoms of two baking sheets with parchment or brown paper. In a large bowl, cream together the butter, Sugar, lavender with an electric mixer. Mix until light and fluffy, about 3 minutes. Add flour, cornstarch, and salt and beat until incorporated. 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 a thickness of 1/2 inch. Cut the dough into 1 1/2 -inch squares or rounds. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie several times with a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack.
Makes about 4 dozen.