Step 1

With a hand mixer (or in a food processor) beat butter and sugar until smooth and fluffy, about two minutes.

Step 2

Add eggs and blend to combine.

Step 3

Add flour, cornstarch, lavender and rosewater and mix just until a dough ball forms.

Step 4

Remove from mixer, separate into two balls and flatten into disks. Wrap in plastic and put in refrigerator for at least one hour.

Step 5

Preheat oven to 350°

Step 6

Line baking sheets with parchment paper and flour work surface.

Step 7

If the dough is still too soft, knead in a little more flour.

Step 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.)

Step 9

Use a spatula to transfer to lined sheets, wash lightly with egg white and sprinkle with sugar.

Step 10

Bake for 15-20 minutes (depending on size), switching racks halfway through baking, until slightly golden at edges.