Lavender Shortbread

2 cups (260 g.) all-purpose flour

½ teaspoon (2 g.) salt

1 cup (226 g.) unsalted butter (2 sticks)

½ cup (60 g.) confectioners’ sugar

1 Tablespoon finely chopped Meyer lemon zest

1 teaspoon culinary lavender, finely chopped

Cut ingredients with pastry cutter or in food processor. Gently pat into ball and chill 30 minutes. Roll out ¼ inch thick and cut. Bake 325 degree oven for about 20-25 minutes or until edges just begin to brown.

My two daughters, Ariana and Olivia at the Lavender Festival in Sequim, Washington 2011