Lemon Lavender Shortbread Cookies

1. 1

   In a medium bowl mix flour, ground lavender buds, lemon peel and salt.

2. 2

   Set aside.

3. 3

   In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds.

4. 4

   Add the powdered sugar and milk and beat until its thoroughly mixed well.

5. 5

   Beat in as much of the flour mixture as you can with the electric mixer.

6. 6

   Finish stirring in what flour you have left by hand if needed.

7. 7

   On a floured surface roll the dough into a 10 inch log.

8. 8

   Wrap the dough in plastic wrap or parchment paper and chill until the dough is firm.

9. 9

   (2 to 24 hours)

10. 10

    Once dough is chilled, preheat oven to 350.

11. 11

    Cut the dough roll into 1/4 inch slices and put the slices onto a parchment paper lined cookie tray.

12. 12

    Bake for 10 minutes until the edges are slightly browned.

13. 13

    Cool either on parchment paper or on a wire rack.

No nutritional information available.

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