Lemon-Lavender Shortbread

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.

No additional tips available.