| 1 cup | all purpose flour |
| ΒΌ tsp | sea salt |
| β cup | granulated sugar |
| 1Β½ tsp | culinary grade lavender |
| 1 tsp | finely grated, lemon zest |
| Β½ cup | unsalted butter, softened (stick) |
| Β½ tsp | vanilla extract |
| pure cane sugar for sprinkling |
In a small bowl, sift together flour and salt. Set aside. Place 1 Tbsp. of the granulated sugar, lavender, and lemon zest in a mortar and grind lightly with the pestle.
Place lavender mixture in large bowl with remaining sugar and butter. Cream together until smooth. Add vanilla. Add dry ingredients to butter mixture until it forms a dough. Shape into a disk and wrap tightly in plastic wrap. Refrigerate for 30 minutes.
Line a large baking sheet with parchment paper. Set aside. Roll the dough out to 1/4 inch thickness. Cut into shapes (I used a 1 3/4 inch cutter) and place on prepared sheet. Sprinkle with some pure cane sugar, then place in the freezer for 15 minutes. Preheat oven to 325 degrees.
Bake cookies for 12-14 minutes until lightly browned around the edges. Cool on sheet for 5 minutes, then transfer to wire rack. Can be store in an airtight container for 5 days.
PACKAGING or DISPLAY: You can stack 5-6 cookies and wrap in twine then wrap in a clear bag or cheesecloth bag. Another option is laying them in a long box with parchment paper underneath. Last option is placing them on a wooden board with lavender springs and sprinkling sugar.
