This cooking is a surefire way to brighten a rainy summer day--or any day! Lovely Lavender Buds and Lavender Sugar come together to scent these perfectly crisp, buttery shortbread cookies. Delicious with a cup of our Lemon Lavender Tea.
1 stick (1/2 cup) butter, softened to room temp
1 cup flour
1 tsp Lemon Zest
1/3 cup sugar
1/2 tsp Lavender Salt
1 tsp Lavender Buds, chopped
1 ounce Lavender Sugar
Preheat oven to 350 degrees. In a stand mixer fitted with a paddle attachment, cream the sugar, lemon zest, salt and butter together until light and well incorporated. Add the Lavender Buds and Flour and mix until a dough forms. Form the dough into a log and place in the freezer for at least an hour. Slice into 12 rounds. Dredge each round in the Lavender Sugar. Place on a parchment-lined baking sheet and bake for 20-25 minutes or until the cookies are lightly browned around the edges.