These old-fashioned cookies are buttery smooth with just a hint of lavender. For an extra special touch, garnish the cookies with a sugar glaze or press them with a decorative cookie stamp.
1 ½ cups unsalted butter (3 sticks), softened 1 cup turbinado sugar 1 teaspoon pure vanilla extract 2 ⅓ cups unbleached all-purpose flour ½ cup cornstarch ¼ teaspoon salt 2 teaspoons lavender flowers
1. In a large bowl, cream the butter, sugar and vanilla together. Stir in flour, cornstarch, salt and lavender flowers just until combined. 2. Divide dough in half. On a piece of parchment paper or plastic wrap, press each half into a square. Cover each half in plastic wrap and refrigerate for at least an hour. Meanwhile, line two baking sheets with parchment paper. 3. Turn out dough onto lightly floured surface. Using a floured rolling pin, roll each dough square to 3/4-inch thickness. Cut into shapes (and press, if using a stamp) and place on prepared baking sheets. 4. Using a fork, prick each cookie to vent. Bake 18-20 minutes at 325 degrees Fahrenheit, or until just golden. Cool completely before storing.
Discover more Crazy for Cookies - Recipesin the archived edition of our Dec 2013 email. Or get more recipe ideas/inspiration from our Pinterest Board - [ sugar & spice ]
from Monterey Bay Herb Company ~ Recipe Archive
