3 cups all-purpose flour 3/4 tsp. baking powder 3/4 tsp. sea salt 3 sticks unsalted butter, melted and cooled to room temperature 1 1/2 cup powdered mint sugar Juice and zest of 3 fresh lemons 3 tsp. vanilla extract
Butter the bottom of an large cookie sheet. Line with parchment, including the sides.
In a medium bowl, whisk together the flour, baking powder, and sea salt.
In another medium bowl, whisk together the butter, mint sugar, and sea salt. Fold the flour mixture into the butter and mix until just incorporated. Spread the dough into the prepared pan, cover with plastic wrap and refrigerate for at least 2 hours, or quick chill in the freezer for 30 minutes.
Preheat the oven to 325°. Remove the shortbread from the refrigerator roll out into a think sheet. Score into your preferred size and place in the oven. Bake until golden and set, about 25 minutes. Let the shortbread cool slightly before carefully removing it from the pan. cut into triangular pieces for serving and eating. Dust with additional mint sugar (or sugared mint, if desired).
**Mint Sugar: simply combine 3 Tbs. of fresh, dried mint leaves with 1 1/2 cup powdered sugar – stir well to incorporate and leave in an air-tight container for 24-48 hours (or longer) to allow the lavender flavor to infuse the sugar.