Lemon Lavender Shortbread Cookies

Ingredients:

2 cups all purpose flour (250 grams)

2/3 cup sugar (150 grams)

1/2 tsp fine salt

2 sticks cold unsalted butter, cut into 1 inch pieces

Zest of 2 large lemons

3/4 tsp dried lavender

1. Preheat oven to 325

2. Pulse in food processor: Pulse together butter, sugar, and salt in food processor. Add flour, lavender and lemon zest and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess. The dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)

3. Place dough in pan: Press dough into an even layer in an ungreased 8 or 8 inch square baking pan. Prick the dough all over with a fork.

4. Bake: Bake until golden brown, about 35 to 40 minutes. Transfer to a wire rack to cool. Cut into squares, bars, or wedges while still warm.

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