Wednesday, June 17, 2009

Lavender Mint Shortbread Cookies

Lavender Mint Shortbread Cookies: mint and lavender from my garden, honey from my cousin's bees.


  1. Ingredients
    • 1 1/2 cups butter, softened
    • ½ cup sugar
    • 2 tbsp honey
    • 1 tablespoons finely chopped fresh lavender
    • 1 tablespoon chopped fresh mint leaves
    • 1 teaspoon grated lemon zest
    • 2 1/2 cups all-purpose flour
    • 1/2 cup cornstarch
    • 1/4 teaspoon salt
    In a medium bowl, cream together the butter, sugar until light and fluffy. Add honey. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended.
    On a lightly floured surface (or between parchment paper), roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Place on cookie sheets.
    Sprinkle with sugar
    Preheat the oven to 325 degrees F (165 degrees C).
    Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely

  2. oh yes, it's a modified recipe from : I reduced the lavender and sugar and added honey.

  3. yummmm! Those are beautiful!

  4. Thanks! I'm not sure I'm in love with these. They are OK, but I'll probably not make them again. Oh well! Still pretty good.