- 1 stick unsalted butter, softened
- ⅓ cup granulated sugar
- 1 teaspoon dried lavender blossoms, chopped
- 1 teaspoon finely grated lemon zest
- 1 cup all-purpose flour
- ½ teaspoon salt
- Course sanding or raw sugar
In the bowl of a stand mixer, cream together butter, (⅓ cup) sugar, lavender and zest until light and fluffy. Add flour and salt and at low speed mix until a soft dough forms. Transfer dough to a sheet of plastic or beeswax coated linen. Press into a 4-inch round circle, wrap and refrigerate for 30 minutes.
Heat oven to 300 degrees. Roll out the dough to an 8- or 9-inch circle on a piece of parchment or silicon mat. Use a fork to crimp the around the outside of the circle. Use the tines of the fork to dock (AKA prick holes in) the shortbread all over. Use a large knife to score the dough into 16 equal triangles. Sprinkle sanding or raw sugar over the top of the dough. Bake until the edges are slightly golden and the middle is firm to the touch.
Remove from the oven and immediately cut the shortbread along the scored lines. Cool completely. Store in a sealed container for up to a week.