Lavender Shortbread Cookies

In med bowl, cream together the butter, white sugar and confectioners sugar until light and fluffy. Mix in lavender, mint and lemon zest. Combine flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about one inch thick. Refrigerate until firm, about one hour. Preheat oven to 325. On lightly floured surface, roll dough to 1/4″. Cut into shaped. Place on cookie sheets. Bake 18-20 min, just until cookies begin to brown on edges. Cool for a few minutes on baking sheets then transfer to racks to cool.

Butter 1.5c softened
Cornstarch 0.5c
Flour 2.5c
Lavender 2T finely chopped fresh
Lemon Zest 1tsp
Mint 1T chopped fresh
Salt 0.25tsp
Sugar 0.25c sifted confectioners
Sugar 0.67c