Try it Out

Each week, we receive a delicious bag of fresh, local produce from The Greener Grocer, located in Columbus' North Market.   Our most recent bag contained a bundle of mint and lavender from Blue Owl Garden Emporium LLC, and they provided a recipe for shortbread using those herbs that sounded too good not to try.  I made it tonight and my husband pronounced it "gourmet-level delicious!" - and coming from him, that's quite a compliment!

Here's the recipe for you to try too:

Lavender and Mint Shortbread

Time:  30 min. prep / 1 hr. chill / 20 min. bake

Ingredients:

1 1/2 cup butter, softened

2/3 cup sugar

2 Tbs. finely chopped lavender florets

1 Tbs. finely chopped fresh mint (such as Kentucky Colonel)

2 1/3 cup flour

1/2 cup cornstarch, arrowroot powder or potato starch (I used corn starch)

1/4 tsp. salt

Directions:

1. Cream butter, then add sugar and herbs, continuing to beat until light and fluffy.
2. Add flour, cornstarch, and salt.  Mix to combine and then beat until well mixed.
3. Divide dough in half, flatten, cover and chill until firm (about 1 hour in the refrigerator).
4. Heat oven to 325 degrees.
5. Working with half of the dough at a time, remove from refrigerator and roll to thickness of one-half inch on floured surface.  Cut into desired shapes.  Use a cookie press for decoration if desired.
6. Bake 20-25 minutes on parchment-covered cookie sheet.  Cool slightly before transferring to wire rack to cool completely.  For added flourish dust lightly with powered sugar flavored with lavender flowers.