Lavender Lemon Shortbread
Yield: About 3 dozen cookies

• 1 heaping tablespoon dried culinary lavender
• 1/2 pound unsalted butter
• 3/4 cup granulated sugar
• 1 1/2 teaspoon lemon extract
• 1 tablespoon lemon zest
• 3 cups all purpose flour

Preheat oven to 350 degrees. Cream together butter, sugar and 1/2 tablespoon lavender. Add lemon extract and zest. Gradually beat in 2 cups flour. If the mixture is too moist, add more of flour. Place dough on a baking sheet lined with parchment paper or marble counter, cover with waxed paper and gently roll out to 1/2 inch thickness.

Cut with cookie cutter into small rounds. Repeat until all dough used up. Place on another parchment covered cookie sheet and bake on top rack for 10 minutes. Remove and press dough down with flat end of a glass. Bake another 15 minutes. While cooking mix 1/2 tablespoon of lavender with tablespoon of sugar. Remove cookies from oven and dust lightly with sugar/lavender mix. Cool and store in airtight container.