lemon lavender shortbread

a simple summer shortbread,

1 c (2 sticks) butter, (vegan or otherwise) softened to room temperature 
3 c flour--  (I like to blend a couple different kinds of flour, last time I made this I used a gluten free flour blend and graham flour along with all purpose)
1 c confectionary sugar
2-3 lemons worth of lemon zest
1 lemon’s worth of juice
1/4 c(ish) fresh lavender, plucked off the stems
 
blend all of the above (hard butter cut into chunks, using a pastry cutter or a food processor) until well mixed and forms a ball, (add more flour if needed) knead in another 1/4 c of whole lavender flowers for added texture.

roll out the dough into a long log or press into a corner of a bread pan, any thickness you like.  Wrap in plastic, wax or foil and freeze.  When you’re ready to bake them, pull it out of the freezer while the oven preheats up to 350f.  slice into little rounds and place on a cookie sheet.  If the dough breaks rather than slices, let it warm up a little more and try again.   bake 10-15 min until the edges just start to turn brown and the kitchen smells buttery. 

if you like, sprinkle granulated sugar on the hot cookies when they first come out of the oven.  let cool and enjoy!