Lavender Shortbread

Today’s baking plan, from Dessert First:

Lavender Shortbread
adapted from Tante Marie’s Cooking School

1 cup (2 sticks)butter, softened
2 cups flour
1/2 cup superfine sugar
1 tablespoon dried lavender

Sift the flour. Beat the butter and sugar in a mixer until creamy. Add the flour and beat until combined. Add the lavender and beat just to distribute through the dough.

Form the dough into a disk, wrap in plastic and chill until firm, at least an hour.

Preheat the oven to 325 degrees. Roll out the dough to about 1/4″ thickness and cut desired shapes. Place on parchment lined baking sheets and bake until just golden, about 18 minutes.