White Chocolate Lavender Cookies 
2 ¼  Cups all purpose flour
2 tsp cornstarch
¾ tsp baking soda
½  tsp salt
1 ½  cup granulated sugar
2 tsp dried lavender
8 T unsalted butter (1 stick), room temperature
6 T vegetable shortening
1 large egg + 1 large egg yolk, at room temperature
1 Cup white chocolate chips

Directions:

1. In a small bowl, combine the flour, cornstarch, baking soda, and salt; set aside.
2. In a food processor, process the sugar and lavender for about 10-20 seconds until the lavender is chopped into tiny pieces, and sugar starts billowing like smoke up out of the top of the processor.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, shortening, and lavender sugar at medium-high speed for 3 minutes.  Add in the egg and egg yolk and beat for 3 more minutes until fluffy. **Total of 6 minutes of mixing is key!
4.  Add in the flour mixture and beat for another full minute.
5.  Add the chocolate bits and beat on low until combined
6. Using a tablespoon-sized cookie scoop, scoop the dough onto parchment paper-lined baking sheets an inch or two apart.  
7. Place the tray in the freezer to stiffen the batter
8. Preheat your oven to 375 degrees. When the oven has finished preheating, take the dough out of the freezer and bake for 10-12 minutes. It should look a little underdone when you take it out.  Adjust your time based on your style of cookie baking sheets.
9. Allow to cool for 10 minutes on the baking sheets before moving to a wire baking rack to cool completely.

Tip: to keep cookies moist, store in an airtight container WITH a slice of bread.  The cookies will absorb the moisture from the bread.