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