Lemon Lavender Shortbread Cookies

These delicate and buttery cookies are infused with the subtle flavors of lemon and lavender.

Ingredients:

• 1 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1 tablespoon dried lavender
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt

Instructions:

1. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
2. Add in the lemon juice, lemon zest, and dried lavender, and mix until well combined.
3. In a separate bowl, whisk together the flour and salt.
4. Gradually add the flour mixture to the butter mixture, mixing until just combined.
5. Divide the dough in half and shape each half into a log about 2 inches in diameter.
6. Wrap each log in plastic wrap and chill in the refrigerator for at least 2 hours, or overnight.
7. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
8. Slice the logs of dough into 1/4-inch rounds and place them on the prepared baking sheet.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.