Lemon-Lavender Shortbread

Directions

1. 1
   In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest.
2. 2
   Using a handheld electric mixer, beat in the butter at moderate speed.
3. 3
   At low speed, beat in the flour and salt until a soft dough forms.
4. 4
   Transfer the dough to a sheet of wax paper and refrigerate for 20 minutes.
5. 5
   Form the dough into a 4-inch log and chill for at least 45 minutes longer.
6. 6
   Preheat the oven to 350.
7. 7
   Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on ungreased baking sheets.
8. 8
   Freeze the rounds for 10 minutes.
9. 9
   Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned.
10. 10
    Transfer the baked shortbread to a wire rack to cool completely.