SHORTBREAD LAVENDER COOKIES RECIPES

Steps:

• In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/3 cup sugar, the salt and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in flour (mixture will be crumbly). Stir in lavender. Using your hands, form the flour mixture into a ball and knead until smooth.
• On a lightly floured surface, roll dough to about 3/8-inch thick. Cut cookies using a 2- to 3-inch cookie cutter. (We used a flower.) Place 1 inch apart on ungreased cookie sheets. If desired, sprinkle with coarse sugar. Reroll dough as needed.
• Bake in a 325° oven for 8 minutes. Rotate cookie sheet front to back. Bake for 5 to 6 minutes more or until edges are firm and lightly browned. Transfer cookies to a wire rack; cool completely.
• To store, layer cookies between waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.

Steps:

• Heat the oven to 350° and line the bottom of a 9-inch tart pan with parchment paper. In a small bowl, stir together the flour, salt, and lavender.
• In the bowl of a stand mixer with a paddle attachment and set at medium speed, cream the butter and sugar. Blend in the vanilla. Add the flour mixture in thirds, blending until incorporated after each addition. The dough should be moist, but crumbly.  
• Break the dough into pieces and press it into the prepared tart pan. Lay a small sheet of parchment atop the dough and use your fingers to gently smooth the surface and spread the dough evenly in the pan. Poke several holes into the dough with the tines of a fork.
• Bake until set and golden around the edges, about 30 minutes. Let cool in the pan 5 minutes, then transfer to a cutting board and use a sharp knife to slice the cookies into wedges. Place on a rack to cool completely.