So, here is my disclaimer when I give you all recipes: I take a recipe and I use whatever I have in the house at the time and many times I approximate when I throw it in! Let go of the expectation that you must follow a recipe exactly (thanks Jean Johnson), and just have some fun!
I made these with my notched cookie cutters. I made a cup of English Breakfast tea to go with these and they were so quaint and so AMAZING.
1 1/2 cups of softened butter-just a tad soft
2/3 cup of white sugar-I like them sweeter so I use 1 cup
2 tbs fresh lavender-we’re gonna chop it up
1 tbs fresh mint leaves-we’re gonna chop this up too
1 tsp grated lemon zest
1/2 cup cornstarch
1/4 cup confectioners sugar
2 1/2 cups flour
1/4 tsp salt-if you love sea salt, we’ll need to give this a chop too
ALRIGHTY, LET’S GIVE IT A GO:
Preheat the oven to 325 degrees.
To start out, I took the white sugar, mint, lemon zest, sea salt (I just like sea salt better than regular salt, but it’s chunky so we’ll need to give it a chop) and lavender and put them in a food processor. Now, this is not the time of year for fresh lavender, so I used dried culinary lavender. I used the same amount as fresh because I LOVE lavender and like it a little stronger in my dishes. Normally, if I substitute fresh for dried I will use less (about half the amount called for). I know I am getting a little windy here, but I do want to tell you that I didn’t have a lemon the day I made these so I just squirted in some lemon juice. What the heck, right? And, I can tell you that if you aren’t a fan of lemon, go ahead and put something else citrus-y you like in there. That citrus pang is a must!
Ok, so put all this in a food processor and chop, chop, chop. It’s so great because the granulated sugar helps to chop up the lavender and mint into fine little particles. Be ready, because this will smell INCREDIBLE! This is where I stopped and yelled to my hubs: “Get over here! You have to smell this!”
Put this in a bowl with the butter, add the confectioners sugar and give her a mix until she’s fluffy. This is where I taste it, and taste it, and just for good measure I will probably taste it again.
Put in the flour and cornstarch. I use old-fashioned elbow grease whenever possible so I just stirred this in. You should probably taste this again. A few times. I mean, you want to make sure the yummy dough is just right.
Divide this in two or three balls and put a layer of plastic wrap under and over them. Get your handy dandy roller (or hey, your hand would be great too!) and roll these puppies out until it’s however thick you want your cookies. See, a proper cook would probably tell you to get them 1/4 in. thick, but I believe in throwing caution to the wind! If you want big ol’ thick cookies then by all means make ’em that way (just remember to adjust your baking time). Make sure the flattened dough is covered well in plastic and let them sit in the fridge for about 10 minutes or so, until they are pretty firm. This will make them easier to work with.
Cut into shapes. I don’t use any cooking pans with a coating, so I wiped my cookie sheet with veggie oil before I put the cookies on.
Bake them around 18-20 minutes (depending on thickness) just until the edges start to get a tan. Let ’em rest a smidgen and then put them on a wire rack to cool. For years I just put everything on a plate to cool and they turned out just fine. Ok, when I try a new recipe I usually put maybe a half dozen cookies into the oven just to see if they turn out delish. Well, good thing I did, because my cookies went as flat as Britney singing live. Soooooo, after a couple of different tries, a google search and a frantic call to Aunt Kay, I just simply added more flour. WAH-LAH! Perfect! (cue me dusting the flour off my shoulders with gangsta attitude). We have shortbread baby! Good job!
Now this part is VERY important: Make your favorite tea, and invite a gaggle of friends over to sip and nibble. If you have manly dudes in the house and wonder if they will eat little teeny tiny cookies, never fear. I have never seen one of my dudes resist food they didn’t have to make themselves!