Yield: 2 dozen cookies

Ingredients

• 1 cup unsalted butter
• 2/3 cup confectioners’ sugar
• Zest of 2 lemons
• 1 tsp. culinary lavender buds, ground
• 2 tsp. vanilla extract
• ¼ tsp. salt
• 1 cup all-purpose flour
• 1 cup cake flour

Directions

1)     Bring the butter to room temperature. 

2)     In a mixing bowl combine the butter, confectioners’ sugar, lavender and lemon zest.

3)     Beat on medium-high speed until well blended, approximately 1-2 minutes.  

4)     Blend in the vanilla extract and salt.  

5)     With the mixer on low speed, blend in the flour until a dough comes together.  

6)     Form the dough into a log, wrap with plastic wrap and refrigerate until slightly firm, 30-60 minutes.

7)     Preheat the oven to 350˚ F.  

8)    Line the baking sheets with parchment paper.  

9)     Unwrap the chilled dough, cut the dough into ¼ inch rounds and place on the baking sheets.

10)  Bake 10-12 minutes, rotating the sheets halfway through baking, until the cookies are just set.  Let cool on the baking sheets a few minutes and then transfer to a wire rack to finish cooling.