Yield 16-20 cookies
1/3 cup sugar
1 teaspoon dried lavender blossoms, chopped
1 teaspoon finely grated lemon zest
1 stick (4 oz) unsalted butter, softened
1 cup all-purpose flour
½ teaspoon salt
In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest. Using a hand held electric mixer, beat in the butter at moderate speed. At low speed, beat in the flour and salt until a soft dough forms. Transfer the dough to a sheet of wax paper and refrigerate for 20 minutes. Form the dough into a 4-inch log and chill for at least 45 minutes longer.
Preheat the oven to 325 degrees. Slice the shortbread dough into ¼ inch thick rounds and place the rounds on ungreased baking sheets. Freeze the rounds for 10 minutes.
Bake the shortbread for 12 to 15 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely.