It Won't All Fit...
Lavender Cornmeal Shortbread
At Soleado Lavender Farm, Sophia Watkins grows fields of fragrant lavender. Some varieties she uses to make soaps, lotions, and candles, some for culinary uses, and the bees use them all to make honey. Choose a mild culinary variety for these cookies, and for a sparkly finish, roll the dough log in sugar before cutting and baking.
1½ cups flour
1 tbs cornstarch
½ tsp salt
½ cup cornmeal
2/3 cup sugar
1-2 tbs lavender buds
8 oz butter (2 sticks)
½ tsp almond extract
Mix together the flour, cornstarch, salt, and cornmeal. Set aside.
With your fingers, the back of a spoon, or a mortar and pestle, crush the lavender buds into the sugar to break the buds and flavor the sugar. Add the butter and almond extract, and using a mixer or food processor, beat until creamy and blended.
Add the flour, beating just until incorporated. Shape the dough into a log and wrap it in plastic—try fitting it into a paper towel tube to get a perfectly round shape or shape it into a bar for square or rectangular cookies. Chill for 2 hours.
Unwrap the dough and cut it into ¼ inch slices. Bake at 350°F for 10 minutes. Cool and serve.