Lavender Shortbread Cookies

Ingredients

• Unsalted butter (1 cup, softened)
• Granulated sugar (1/2 cup)
• All-purpose flour (2 cups)
• Dried lavender flowers (2 tablespoons, culinary grade)
• Vanilla extract (1 teaspoon)
• Salt (1/4 teaspoon)

Instructions

1. In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
2. Add the dried lavender flowers and vanilla extract to the butter mixture, mixing until well combined.
3. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, stirring until the dough comes together and forms a cohesive ball.
4. Shape the dough into a log, approximately 2 inches in diameter, and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 1 hour to firm up the dough.
5. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
7. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid over-baking.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Serve and enjoy these delightful lavender shortbread cookies with a cup of tea or coffee!