1 cup icing sugar (or you can use homemade lavender sugar and just pulse it in a food processor until superfine)
½ tsp vanilla
¼ tsp salt
2 cups all-purpose flour
1 Tbsp fresh lavender flowers or 1½ tsp dried
Instructions
In a large bowl, beat together the softened butter, sugar, vanilla, and salt until fluffy.
Stir in flour and lavender flowers until just combined.
Divide dough into two discs; wrap in plastic wrap and let firm up in the fridge until firm but not hard, about 45 minutes.
Working with one disc at a time, carefully roll out dough to about 5mm thickness. Cut out with a 5 cm cookie cutter, rerolling scraps as needed. You can also roll the dough into a rectangle and cut into bars.
Arrange about 3 cm apart on cookie sheets lined with parchment paper. Refrigerate until firm, about 15 minutes.
Repeat with remaining disc of dough.
Meanwhile, preheat oven to 300F.
Bake one sheet at a time until firm and golden, 20-25 minutes.
Let cookies cool on the pan for about 10 minutes before transferring to a wire rack to cool completely.
Recipe by Kiku Corner at https://www.kikucorner.com/2015/05/15/lavender-shortbread-cookies/