2 c. flour
1/4 tsp. salt
1/2 lb. (2 sticks) unsalted butter, room temperature
1/2 c. sugar
1 tsp. pure vanilla extract
2 tsp lavender buds (no stems) fresh or dried
1. Sift flour into small bowl, add salt 2. Beat butter on medium speed until fluffy (3-5 minutes). Add sugar, lavender buds, and vanilla. Beat until very light in color, about 2 minutes more.
3. Add flour mixture and mix on low speed until flour is incorporated and dough sticks together when squeezed with fingers.
4. On a sheet of wax paper, pat and form the dough into a log about
12-14 inches long and 1 to 1 1/2 inches in diameter. If you want a square or rectangular cookie, flatten each side of the log as you roll it up in the wax paper. Chill until firm, at least 1 hour.
5. Preheat oven to 325. Line cookie sheet with parchment paper.
Remove wax paper from the dough and slice the log into 1/4 inch slices. Lay slices on baking sheets.
6. Bake at 325 until firm, about 17-20 minutes. Cool completely.
Can be stored in airtight container for 3-4 weeks. Makes 36.
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