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1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1 tablespoon dried culinary lavender, finely chopped
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
Cream 1 cup of softened butter and 1/2 cup of powdered sugar together in a mixing bowl until light and fluffy.
Add 1 tablespoon of lemon zest, 1 tablespoon of finely chopped dried lavender, 1 teaspoon of vanilla extract and 1/4 teaspoon of salt.
Mix until well incorporated.
Gradually, add 2 cups of all-purpose flour, mixing just until the dough comes together. Be careful not to overmix.
Shape the dough into a log, wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.
Preheat the oven to 325°F and line a baking sheet with parchment paper.
Slice the chilled dough into 1/4-inch rounds, and place them on the prepared baking sheet, spacing them slightly apart.
Bake for 12 to 15 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
