In a small bowl mix
- 1 cup all-purpose flour
- 1/2 tsp salt
In a medium bowl, mix:
- 1/3 cup sugar
- 1 tsp dried lavender blossom, chopped
- 1 tsp finely grated lemon zest
Beat in:
- 4 ounces (1 stick) of softened butter
Add flour and salt to butter mixture and blend until a soft dough forms.
Transfer dough to a sheet of wax paper and refrigerate for 20 minutes
Form the dough into a 4 inch log and chill for an additional 45 minutes or longer. At this point the dough can be frozen for up to 1 month. Dough that is completely frozen should be thawed slightly before slicing.
When ready to bake, preheat the oven to 350 degrees.
Slice the dough into 1/4 inch thick slices.
Place rounds on ungreased baking sheets and place in freezer for 10 minutes.
Bake for 20 to 25 minutes or until edges are lightly browned.
Recipe makes about 1.5 dozen cookies that can be stored in an airtight container for up to 5 days.
