Lavender and Lemon Shortbread
yields about 20 cookies
1 TBSP dried lavender flowers
zest of 1 lemon
1/4 cup natural cane sugar (evaporated cane juice)
1/2 cup nondairy butter, such as Earth Balance
1/4 tsp fine sea or kosher salt
1 cup all-purpose flour (measure by spooning in and leveling off, not scooping)
The day before you want to make the cookies, stir together lavender, lemon zest, and sugar in a small airtight container. Let sit 24 hours. Run sugar through a sieve into your mixing bowl to extract the scented sugar. Add a few pinches (app. ½ tsp) lavender-zest mix to the mixing bowl with the scented sugar. Reserve remaining lavender and zest for another purpose (such as a tisane).
Cream sugar, butter, and salt until smooth, pausing to scrape the sides of the bowl as needed if using a stand mixer. Add flour. Mix until fully combined and dough begins to come together. Form into a rough log with your hands, kneading a bit to bring the dough together fully. Transfer to a piece of parchment. Shape into a neat 5x2-inch log. Roll up in the parchment and chill one hour.
Heat oven to 325. Line a baking sheet with parchment.
Use a sharp knife to cut the chilled dough into 1/4-inch-thick slices. Working quickly, lay cookies on the lined baking sheet. Bake on the center rack until fragrant and lightly browned, 20-23 minutes. Let cool one minute, then carefully transfer to a wire rack to cool completely. Cookies will crisp as they cool.