Rosewater Lavender Shortbread

Directions

1. 1
   With a hand mixer (or in a food processor) beat butter and sugar until smooth and fluffy, about two minutes.
2. 2
   Add eggs and blend to combine.
3. 3
   Add flour, cornstarch, lavender and rosewater and mix just until a dough ball forms.
4. 4
   Remove from mixer, separate into two balls and flatten into disks. Wrap in plastic and put in refrigerator for at least one hour.
5. 5
   Preheat oven to 350°
6. 6
   Line baking sheets with parchment paper and flour work surface.
7. 7
   If the dough is still too soft, knead in a little more flour.
8. 8
   Roll each disk into 1/4 inch thickness. Cut into desired shapes (I made both 1 1/2 inch and 2 inch cookies with success, both with round and fluted cutters.)
9. 9
   Use a spatula to transfer to lined sheets, wash lightly with egg white and sprinkle with sugar.
10. 10
    Bake for 15-20 minutes (depending on size), switching racks halfway through baking, until slightly golden at edges.