Lavender Shortbread Cookies

Instructions

1. Prepare the lavender
   In a food processor, pulse the dried lavender buds with the granulated sugar until the lavender is finely ground and fragrant. This helps distribute the lavender flavor and prevents large pieces in the cookies.
2. Mix the dough
   In a large bowl, beat the softened butter until creamy. Add the powdered sugar and lavender-infused granulated sugar, and continue beating until light and fluffy, about 2-3 minutes. Add the vanilla extract and lemon zest, and mix until incorporated.
3. Add dry ingredients
   In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. If the dough seems too crumbly, add 1 tablespoon of milk to help it come together.
4. Shape the cookies
   Turn the dough onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes. Once chilled, roll the dough to about 1/4 inch thickness and cut into desired shapes using cookie cutters, or slice from a log for round cookies.
5. Prepare for baking
   Preheat oven to 325°F (165°C). Place the cookies on parchment-lined baking sheets, spacing them about 1 inch apart. If desired, sprinkle the tops with coarse sugar for added texture and sweetness.
6. Bake to perfection
   Bake in the preheated oven for 12-15 minutes or until the edges are just barely golden. The cookies should remain pale on top. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.