1¼ hours | 20 min prep

2 batches

  1. Preheat oven to 325°F.
  2. Cream together butter, sugar, Lavender and Mint with a mixer until light and fluffy.
  3. Add flour, cornstarch and salt and beat until well mixed.
  4. Divide dough into two, flatten into discs, cover with plastic wrap and refrigerate until firm.
  5. Roll out dough to 1/2" thickness on a floured board.
  6. Cut into 1 1/2" squares or into rounds.
  7. Bake 20-25 minutes on parchment covered cookie sheets, or until golden.
  8. Let cookies cool on the sheet for a few minutes before transferring to a rack to cool completely.
  9. When completely cool, dust with Lavender-flavored powdered sugar (see recipe 'Lavender Sugar') or plain powdered sugar would be fine.
  10. The 'cook time' above includes estimated chill time of 30 minutes.

Our Edible Lavender varieties: Lavender - Hidcote Blue, Lavender - Elagance Pink, Lavender - Elagance Purple.

Mint varieties: Mint - Apple, Mint - Basil Scented, Mint - Chocolate, Mint - English Spearmint, Mint - Fruit Cocktail, Mint - Mojito, Mint - Moroccan Spearmint, Mint - Orange, Mint - Peppermint, Mint - Strawberry.

Intended as a guide only. Results can not be guaranteed.
User assumes risks of using plant and recipes from this site.

© Headlands Garden Plants Ltd.