Lemony good butter cookies

These are delicious and versatile butter cookies that can be flavoured with all sorts of good stuff. The standard I make is with lemon rind, but I've also put in ground anise, and I'm looking forward to trying it with fresh lavender flowers. What else can I use in them? Only time and inventiveness can tell.

1 1⁄2 cups (12oz/339gr) butter, softened

2⁄3 cup white sugar

1⁄4 cup sifted confectioners' sugar

(see Options, below)

1 tsp grated lemon zest

2 1⁄2 cups flour

1⁄2 cup cornstarch or arrowroot powder

1⁄4 tsp salt

1. In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1 inch thick. Refrigerate to let the dough rest for about 1 hour and up to 72 hours.
2. Preheat the oven to 325°F. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Place on cookie sheets - stoneware works great.
3. Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
4. OPTIONS: 2 tablespoons finely chopped fresh lavender, 1 tsp ground star anise seeds, and/or hey, why not, fresh mint leaves, etc, etc, etc...