Preheat oven to 325ΒΊ. Cover 2 baking sheets with parchment. In a large bowl with an electric mixer, cream together the butter, sugar, lavender and mint. Mix until light and fluffy. Add flour, cornstarch and sat. Beat until combined well.
Chill until firm.
On a floured board, roll or pat out half of the dough to a thickness of 3/8β. Cut dough into rounds or squares, generally about 1 1/2β is typical. Space cookies 1β apart on baking sheet, and prick several times with a fork. Bake 20-25 minutes until light golden. Do not brown. Cool slightly, then transfer to rack. Sprinkle with sugar. Store in cookie tins or sealed container. Makes about 5 dozen.
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