Lavender-Vanilla Pillows

Directions

1. 1
   Preheat oven to 325.
2. 2
   Using a mortar and pestle, grind and crush the 1 teaspoon lavender.
3. 3
   In a small bowl, combine the lavender and the water; set aside for 10 minutes.
4. 4
   In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
5. 5
   Add the 1/2 cup powdered sugar; beat until combined, scraping bowl occasionally.
6. 6
   Beat in lavender mixture and vanilla bean seeds.
7. 7
   Gradually add flour, beating on low speed until combined.
8. 8
   Divide dough into 36 equal portions (each about 3 teaspoons of dough).
9. 9
   With lightly floured fingers, press each portion of dough evenly into bottom of an ungreased 1 3/4-inch muffin cup.
10. 10
    Bake about 20 minutes or until edges are very lightly browned and pick comes out clean.
11. 11
    Cool in muffin cups on a wire rack for 10 minutes.
12. 12
    Using a thin knife, loosen edges of cookies from muffin cups and remove.
13. 13
    Transfer to a wire rack; cool.
14. 14
    Lightly sprinkle cookies with powdered sugar just before serving.
15. 15
    Store-layer cookies between sheets of waxed paper in an airtight container; cover.
16. 16
    Store at room temperature for up to 3 days or freeze for up to 3 months.