Lavender Shortbread Cookies

1. Preheat the oven to 350ºF (180°C). Line a baking sheet with parchment paper.

2. Whisk the confectioner’s sugar and lavender together in a bowl. Add the butter and lemon zest. Cream together until smooth and light in color. Add the flour and mix until well-combined. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).

3. Slowly and gently roll the dough out to 1.5cm thickness. Cut the dough with cookie cutters. Scalloped edges or hearts are nice. Top with colored icing if desired.

4. Place the cookies on the parchment-lined pan. Bake for 12-13 minutes, or until slightly golden around the edges.

Makes 2 dozen 1 ½ inch cookies.