Ingredients
2 cups confectioners’ sugar2 tablespoons plus 2 teaspoons finely snipped dried lavender flowers, divided1 cup butter, softened2/3 cup sugar2 cups all-purpose flour1/2 cup cornstarch1/8 teaspoon salt
Preparation
In a bowl, combine confectioners’ sugar and 2 teaspoons lavender; cover and set aside at room temperature for 24 hours.
In a bowl, cream butter, sugar and remaining lavender. Combine flour, cornstarch and salt; add to the creamed mixture. Divide dough in half. Cover and refrigerate until easy to handle, 2 hours.
Preheat oven to 325°. On a lightly floured surface, roll out 1 portion of dough to 1/4-in. thickness. Cut into 1-1/2-in. squares. Repeat with remaining dough.
Place 1 in. apart on ungreased baking sheets. Prick with a fork several times. Bake until edges are lightly browned, 18-22 minutes. Cool for 1 minute before removing to wire racks to cool completely. Sift reserved lavender sugar; discard lavender. Sprinkle cookies with the sugar. Store in airtight containers.
