I first found this recipe last spring and proceeded to go pick fresh lavender and give it a try. It has been one of the most unique and complimented recipes I've tried. No one knows what to expect, but everyone loves it.
Note: only use fresh lavender. I purchased some lavender online to make this recipe during the winter and it just didn't produce the same result.
-L.
| Ingredients: 1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes) 2/3 cup sugar 2 tablespoons very finely chopped lavender florets (fresh or dried) 1 tablespoon chopped fresh mint 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, and mint 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. Sprinkle with lavender powdered sugar.
Garnish with lavender powdered sugar: Put a 4 or 5 sprigs of lavender flowers in a sealed jar with powdered sugar for a day before using the sugar.
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