Lavender Shortbread 2/3 cup sugar 1 Tbsp chopped fresh mint 2 1/3 cups flour 1/2 cup corn starch 1/4 Tsp salt Cream first four ingredients together, until light and fluffy. Add flour, corn starch and salt. Beat until combined. Divide the dough in half, flatten into squares, and wrap in plastic. Chill until firm. On a floured board, roll or pat out each square to a thickness of three-eighths inch. Cut the dough into one and one-half inch squares or rounds, and transfer to baking sheets that are covered with parchment paper. Space them one inch apart, and prick each cookie several times with the tines of a fork.