1 1/2 cups butter, at room temperature
2/3 cup sugar
2 tablespoons finely chopped lavender florets
1 tablespoon chopped fresh mint
2 1/3 cups flour
1/2 cup cornstarch
1/4 teaspoon salt
Preheat oven to 325 degrees. 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 blended. 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 squares or rounds,. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie several times with the tines of a fork. Bake 20 to 25 minutes until pale golden – do not brown. Cool slightly, then transfer to a rack. Store in sealed containers.
