These are so delicious and have the perfect combination of sweetness and lavender, with a hint of lemon. Being shortbread, they will fall apart easily when taking them off the baking sheet, so be careful. Depending how thick you make them, the recipe makes anywhere from 2-4 dozen. I first made some thin round ones using a 2/3 measuring cup and then some thicker rectangle/square ones using a pizza cutter. Either way, you’ll love them!

INGREDIENTS:
1-1/2 C nondairy butter (3 sticks of Earth Balance), room temperature
2/3 C granulated sugar
1/4 C confectioners’ sugar
3-4 Tbs finely chopped fresh lavender or 2 Tbs dried culinary lavender (I used 3-1/2 Tbs of dried culinary)
2 tsp lemon zest
2-1/2 C all purpose flour
1/2 C cornstarch
1/4 tsp salt

DIRECTIONS:
In a medium-size bowl, cream butter, granulated sugar, and confectioners’ sugar until light and fluffy. Add lavender and lemon zest. Stir to combine. In a separate bowl, combine flour, cornstarch, and salt. When thoroughly  mixed, add to the wet batter, and stir until well blended. You should have a thick cookie batter.

Divide dough into 2 balls, wrap in plastic wrap, and flatten to about 1 inch. Refrigerate until firm, about 1 hour.

When ready to prepare the cookies, preheat oven to 325. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes and place on an ungreased baking sheet.

Bake for 18-20 minutes (less if thinner) or until the cookies begin to brown at the edges. Remove from the oven, cool for a few minutes on baking sheets, then transfer to wire racks to cool completely.

Recipe Source: The Vegan Table