Lemon Lavender Cookies

Preheat oven to 375°F. Line 2 cookie sheets with parchment paper and spray the parchment paper with cooking spray. (These are delicate little things and you don’t want them to stick!)

In a food processor, pulse together the sugar, lemon zest and lavender until combined.

In a separate bowl, whisk together the flour, baking powder and salt. Add this to the sugar mixture in your processor and pulse again until combined. Scatter the butter on top of this mixture and pulse some more, until the mixture is the texture of corn meal.

In another bowl, beat the egg yolk, lemon juice and vanilla. And while the machine is running, slowly stream the liquid into the creamed mixture. Continue to process until the dough forms a ball.

Remove the dough from the processor, roll it into a cylinder and wrap tightly in plastic wrap. Either freeze the dough log for 45 minutes or chill in the refrigerator for at least 2 hours before using.

When ready to bake, slice the log of dough into thin slices and place them on parchment lined pans. At the last minute, I decided that I wanted to use a cookie cutter to give them some definition. And the diameter of my roll of dough was slightly smaller than the cookie cutter I wanted to use. So I very lightly floured my work surface and rolling pin and gently pressed the slices out a bit before pressing out my shapes.

Bake until very lightly golden on the edges about 10 minutes.