Mom's Lavender Shortbread Cookies 2 cups all-purpose flour 1/4 teaspoon coarse salt 1/2 pound (2 sticks) unsalted butter, room temperature 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 1 teaspoon lavender buds (no stems) can use dried also 1. Sift the flour into a small bowl, then add the coarse salt. 2. Beat butter on medium speed for 3-5 minutes until fluffy. Add sugar, vanilla and lavender buds and continue to beat until very light in color, about 2 minutes more. Add the flour and salt mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers. 3. On a sheet of wax paper, pat and form the dough into a log about 12-14 inches long and 1-1.5 inches in diameter. If you want a square or rectangular cookie rather than round, flatten each side of the log as you roll it up in the wax paper. Chill until firm, at least 1 hour. 4. Preheat oven to 325 degrees. Line a cookie sheet with parchment. Remove the wax paper from the dough and slice the log into 1/4 inch thick slices. Lay cookies onto lined baking sheets. 5. Bake until firm, 17-20 minutes. Cool completely on wire racks. Can be stored in an airtight container for 3 to 4 weeks.