Lavender Lemon Shortbread

Put softened butter into a large bowl
Grind lavender to a powder
Zest lemon (one large lemon usually yield enough for 1 1/2 teaspoons of zest). Helpful tip, zest over a paper towel for easy clean up
Add lavender and lemon to softened butter
Add sugar, salt and flour
Using the pastry cutter, blend ingredients together until crumbly
Lay on piece of wax paper over the top of the bowl, then a second in a crisscross fashion. Turn the bowl over carefully onto the wax paper
Roll dough into first piece of waxed paper carefully, then wrap in second piece
Knead gently about 5 or 6 times. Do not overwork the dough
Preheat oven to 325°
Place in the fridge for 20-25 minutes
Grease baking dish and line with parchment paper
Place dough in the bottom of the pan and gently press into the bottom with fingers until a uniform level
Bake for 35-40 minutes
Carefully remove dish from oven and let sit for 10 minutes. Lift shortbread out of pan by the sides of the parchment paper
Let cool on a wire rack for 45 minutes, then cut carefully into bars. I typically cut into 12 bars, but you can cut into smaller pieces for a higher yield (up to 24 bars)