Oatmeal And Lavender Shortbread

1. 1

   Preheat the oven to 325u00b0 F convection (or 350u00b0 F for a regular oven). Toast the oats for about 10 minutes. Let the oats cool completely and then process in a food processor, until powdery.

2. 2

   Beat the butter with sugar until creamy. Stir in the oats, flour, salt, and lavender. Mix on low speed until the dough comes together. Scrape the dough out onto a work surface and pat it into a log 1 1/4 inches in diameter. Wrap up the log in plastic wrap and refrigerate until very firm, about 2 hours.

3. 3

   Preheat the oven to 325u00b0F convection (or 350u00b0F regular bake). Slice the dough into 1/4-inch thick slices and arrange on a baking sheet lined with parchment paper. Prick the top of the shortbreads with a fork. Bake for about 20 minutes, or until golden (somehow, for a lot of cookies in my oven I found 22 minutes to be the magic number). Slide the parchment onto a wire rack and let the shortbreads cool.

4. 4

   The shortbreads can be kept in an airtight container for about a week.

* Per serving · 4 servings · Values may vary.