Lemon Lavender Shortbread

Makes 16 cookies

Ingredients

• 1 cup all-purpose flour

• 1/4 tsp salt

• 1/3 cup granulated sugar

• 2 tsp dried lavender

• zest of 1 lemon

• 1/2 cup unsalted butter (room temp.)

• 1 tsp vanilla

Steps

1. In a small bowl, combine flour and salt, then set aside.

2. In a mortar and pistil, combine 1 Tbsp of your sugar, lavender, and lemon. Grind until the paste becomes fragrant.

3. Cream together the remaining sugar, lemon lavender paste, and butter with an electric mixer until it is light and creamy. Add in vanilla. Add dry ingredients, starting on low, then speeding up. Stop when everything is just combined and a dough is formed. (It will be quite dry, don’t fret it is supposed to.) Form into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.

4. Place parchment or a Silpat on 1 baking tray and set aside. Roll the dough out to a 1/4 in. thickness on a lightly floured surface. Punch out your shapes (I used a cutter about 1 3/4 of an inch) and place on sheet. Re-roll dough until you are out. The tray will be crowded but these do not rise or spread much. If desired, you can sprinkle a little sugar on top to create a thin crust. Place in freezer for about 15 minutes.

5. Preheat oven to 325 F.

6. Place in oven as soon as you remove them from the freezer. Bake for 12-15 minutes, or until edges and bottom are lightly golden. Let cool on tray.