Old Timey Lavender Cookies

1 1/2 cups real butter, softened

2/3 cup pure cane sugar

1/4 cup sifted confectioners' sugar

2 tablespoons finely chopped fresh lavender

1 tablespoon chopped fresh mint leaves

1 teaspoon grated lemon zest

2 1/2 cups all-purpose unbleached flour

1/2 cup Arrowroot ( or ) cornstarch

1/4 teaspoon salt

Directions

1.In a medium bowl, cream together the butter, sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended.

Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.

2.Preheat the oven to 325 degrees F 
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.

3.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.
 
My Favorite Lavender Cookie~
 
1 tablespoon dried lavender blossoms

1/2 cup plus 1 tablespoon raw turbinado sugar (you can also use pure cane sugar)
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cup all-purpose flour
1/4 teaspoon sea salt
1 eggs, beaten (for egg wash)
extra sugar for sprinkling on top


In a medium bowl, whisk together flour and salt. Set aside.

In a small spice grinder-1 tablespoon lavender and 1 tablespoon sugar. Grind it up! You could also use a mortar and pestle to grind the sugar and lavender together.

In the bowl of an electric stand mixer, fitted with a paddle attachment add butter, ground lavender mixture, and remaining 1/2 cup sugar. Cream on medium speed until slightly more pale and fluffy, about 5 minutes. There will still be raw sugar bits floating around. That’s fine. Stop the mixer, add the flour. Mix on low speed until dough comes together. The dough will be crumbly, then begin to form when it continues to mix. Dump dough mixture out onto a clean surface and form into a ball with your hands. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Line cookie sheets with parchment paper. Set aside.

Divide refrigerated dough into quarters. On a lightly floured work surface, roll dough out to a 1/4-inch thickness. Use a 1 1/2-inch round cookie cutter to cut cookies, or use a pizza cutter to slice cookies into squares. Use a fork to prick cookies. Brush very lightly with egg wash and sprinkle with sugar. Refrigerate cookies while oven preheats.

Place racks in the center and upper third of the oven. Preheat oven to 350 degrees F. When oven is preheated, bake cookies for 8 to 11 minutes, until just browned around the edges. Remove from oven. Allow to cool on the cookie sheet for 10 minutes then remove to a wire rack to cool completely.

Cookies last, in an airtight container at room temperature, for up to 4 days.

Tip...when using Lavender , always make certain it has not been sprayed with any chemicals. Dried lavender is much better for culinary use than fresh. The difference being the essential oil content is more potent in fresh, and will sometimes impart a heavier taste than you might want.
Never use more of Lavender than a recipe calls for....with this herb, less is more :)

Happy munching !