Lavender and Lemon Shortbread
Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest, and stir to combine. Then add the flour, arrowroot or cornstarch, dried lavender, and sal
I use a Kitchenaid stand up mixer with the paddle attachment to mix everything together until a ball of dough forms. You could do the same by hand or with another type of mixer. Once you have your dough ball, Take it out of the form it into a log shape. I like to roll my log back and forth on parchment paper to get my log nice and smooth and even.
Then wrap your dough log in parchment paper, and put in the freezer for 30 minutes.
When your dough has been in the freezer for about 30 minutes, go ahead and preheat your oven to 300ºF.Slice your log into 1/4 to 1/2 inch slices, then place the rounds on a parchment lined baking sheet.
I like to slice my rounds and then roll each one with a patterned wooden rolling pin. This makes the cookies look so fancy.
Bake for 25-30 minutes while watching them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when the edges just start to turn golden. The centers will still be fairly soft.
Allow the lavender and lemon shortbread to cool on the baking rack for about 7 minutes before transferring them to a cooling rack. They will firm up as they cool.
Once cool, enjoy!