La La la la lavender shortbread and nestlo chocolates on a rainy day at Stoney Ridge

Cydneys SHHHHHHH.....Secrect recipe for Lavender shortbread.......

I call em my "Lavender Buttons"

OH baby!

(Did you know that they say lavender is the #1 Scent they say men crave on a woman???...hmmmmm.....)

ok now keep buttoned up if i share this with ya!




INGREDIENTS

1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes - NO IFS ANDS OR BUTTS! )
1 cup powdered sugar
2 tablespoons very finely chopped lavender florets (fresh or dried- I have harvested from stoney ridge our magnificent herb garden with the roses we have)

2 1/3 cups flour
1/2 cup cornstarch
1/4 teaspoon salt


PreparationPreheat 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 round buttons. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie several times with a fork- aka- the "button holes "

. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar.
Garnish:

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.