Title: Lavender shortbread cookies
 Categories: Cookies
      Yield: 1 Batch
 
    1/2 c  Butter, sweet; room temp
    1/2 c  Confectioners' sugar
           -unsifted
      2 ts Dried lavender blossoms
      1 ts Crushed dried spearmint
           -leaves
    1/8 ts Cinnamon
      1 c  Unsifted flour
 
  Preheat oven to 325 F.  Prepare an 8" square baking pan by lining it
  with aluminum foil and coating the foil lightly with a vegetable oil
  spray.
  
  Cream the butter until light and fluffy.  Stir in the sugar, lavender,
  spearmint and cinnamon.  Work in the flour and blend until the
  mixture is crumbly.  Scrape it into the prepared pan and spread until
  level, pressing lightly to compact it evenly.
  
  Bake 25 to 30 minutes, or until lightly golden around the edges.
  Gently lift both the foil and shortbread out of the pan onto a
  cutting surface. Slice the bars with a serrated knife. Transfer to a
  wire rack to cool completely.  Store in a tightly sealed tin.
  
  Yield: 25 to 30 bars.