This is one of my favorite recipes because I am able to use my own organically grown lavender and mint. I was searching for recipes to use my lavender and came across this one for shortbread. I didn't know if anyone in my family would like them and I was pleasantly surprised to find out that my Dad loves these cookies. He requests that I make them at least once a year, either for a holiday or his birthday.

Ingredients

• 1 1/2 cups butter, softened
• 2/3 cup granulated sugar
• 1/4 cup sifted confectioner's sugar
• 2 Tbsp lavender flowers, chopped fine
• 1 Tbsp chopped fresh mint
• 1 tsp. finely grated lemon peel
• 2 1/2 cups flour
• 1/2 cup cornstarch
• 1/4 tsp. salt

Directions

Cream butter and add next 5 ingredients. Mix with electric mixer on low until light and fluffy. Add the last 3 ingredients and mix well. Divide dough in half, flatten, cover and chill until firm. Preheat oven to 325 degrees F. Roll out to 1/2" thickness on floured surface and cut into 1 1/2" circles; press designs on top. (Or, you can use cookie cutters.)

Bake 18 to 20 minutes on parchment covered cookie sheets. Cool slightly and transfer to wire rack. Approximately 2 dozen, depending on size of cookie.

Optional: When cool, dust lightly with powdered sugar flavored with lavender flowers.

By Maryeileen