Lavender & Sea Salt Shortbread Cookies

Whisk together flour and sea salt in a small bow. Set aside.

Grind together lavender and sugar with a mortar and pestle or an electric spice grinder. Coffee grinders work great for this also, just make sure to clean it out thoroughly first.

Add butter and ground lavender mixture to the bowl of an electric stand mixer fitted with a paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Reduce speed to low and gradually add in flour, mixing until the dough just comes together. Transfer dough to a clean surface, divide in half and and form into two balls. Wrap dough balls in plastic wrap and chill for at least 30 minutes.

On a lightly floured work surface, roll each dough ball out to a 1/4-inch thickness. Use a heart shaped or 1 1/2-inch round cookie cutter to cut cookies. Place cookies on parchment lined baking sheets. Prick cookies with a fork and sprinkle with flaky sea salt. Chill cookies in the refrigerator while the oven preheats.

Preheat oven to 350°F. When oven is preheated, bake cookies for 8–10 minutes, until just browned around the edges. Remove from oven and allow to cool on the baking sheets for 5 minutes then remove to a wire rack to cool completely.