Active Time
N/A
Total Time
N/A
Yield
Serves : MAKES ABOUT 1 1/2 DOZEN COOKIES
© Victoria Pearson

How to Make It

Step 1    

In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest. Using a handheld 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.

Step 2    

Preheat the oven to 350°. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on ungreased baking sheets. Freeze the rounds for 10 minutes.

Step 3    

Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely.

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