3/4cupunsalted butter,cubed and at room temperature
1/2cuppowdered sugar
1/2teaspoonsalt
1teaspoonvanilla
2teaspoondried lavender,chopped very finely
1 3/4cupall-purpose flour
Instructions
Chop the lavender or, even better, use a spice grinder to get it to a fine spice consistency.
Cream the butter, sugar and salt in a stand mixer on medium-high until light and fluffy.
Add the vanilla and lavender, then lower the speed and slowly add the flour until the dough is combined.
Roll the dough tightly in plastic wrap and chill in the fridge for at least an hour, or until the butter firms up. You can speed up the process by using the freezer.
Roll out the dough to around 1/2 inch thick. I rolled it in between 2 sheets of parchment paper, which isn't essential but really helps avoid a mess and keep the dough smooth.
Using a cookie cutter, cut dough into rounds and then place them on a sheet tray covered with parchment. Roll the excess scraps in a ball and repeat the process until you have used all the dough.
Chill the dough for at least 30 minutes.
Bake for 25-30 minutes for 350 degrees F, or until lightly golden on top. Allow to cool to room temperature.
Notes
Notes: I used a 2 inch round cookie cutter, which resulted in 12 cookies. But I think these would be adorable cut into 1 inch petit fours to serve at a holiday party! Like most shortbread cookies, these are not overly sweet and will pair wonderfully with tea or ice cream.