8 ounces (2 sticks) butter, chilled and cubed4 tsp fresh lavender buds or 2 tsp dried 1/2 cup sugar 2 cups flour
Fifteen minutes before you begin the dough remove the butter from the refrigerator. Place the lavender buds in a spice mill with 1/4 cup sugar and grind until fine. Alternatively, use a small food processor or mortar and pestle. Transfer the lavender sugar to a mixing bowl. Add the remaining 1/4 cup sugar and the butter. Beat on low-speed until the mixture is smooth and there are no lumps of butter. Add the flour all at once and mix on low-speed just until a cohesive dough is formed. Turn the dough out onto a lightly floured surface and press it into a rectangle with no cracks. Roll into a 12×9 inch rectangle, 1/4″ thick. (If you are using a shaped cutter you may want to roll into a circle or different sized rectangle to help minimize scraps from your first cutting. The important thing is to roll to 1/4″ thick.) Using a straight edge and a pastry wheel or chef’s knife, cut the dough into 3″ x 1 1/2″ bars. Transfer cookies to parchment lined cookie sheets. You may need to use a spatula to move them. Refrigerate the cookies for 30 minutes to allow the dough to rest. Preheat the oven to 300°F. Move the cookies directly from the refrigerator to the oven. If making the rectangles, bake for 22 to 25 minutes. If making the 2 1/2″ hearts, as shown above, bake for 15 to 17 minutes. The cookies should just be lightly colored with the bottom a shade darker than the top (use a spatula to check). Allow the cookies to cool on the pan. Store in an airtight container. They will keep at least one week.
recipe from culinaryfool.com