Ingredients

• 8 tablespoons (1 stick) cold unsalted butter cut into smaller pieces
• 1/4 cup plus 2 tablespoons sugar
• 1 cup flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 tablespoons dried lavender flowers
• 1 tablespoon fresh mint leaves (optional)
• 1 teaspoon grated lemon zest (optional)

Heat oven to 350°F.

Cream butter until soft in mixer fitted with paddle attachment. Add 1/4 cup sugar and mix until incorporated.

Stir flour, cornstarch, and salt in medium bowl.

Add dry ingredients into the butter mixture and mix at low speed just until all ingredients are almost incorporated. Then add lavender and mint and zest if used and mix until dough starts to come together.

Flour work surface and knead by hand until the dough is smooth.

Roll dough into 1 1/4 thick sausage and slice off cookies with serrated knife trying to keep the round shape.

Prepare cookie sheet with Silpat. Distribute cookies and prick the shortbread all over with a fork to prevent any buckling or shrinking. Sprinkle surface with remainding sugar.

Bake 20 – 25 minutes until golden and very lightly browned.

As soon as cookies come out of the oven sprinkle again with a bit of sugar.