1 tablespoon dried culinary lavender flowers
1 cup butter, room temperature
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon lemon extract
2 cups all-purpose flour
1/8 teaspoon salt
In a mortar, grind lavender flowers with the pestle.
In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract. Add flour and salt; mix until combined (dough should be soft but not sticky.) Refrigerate 1 to 2 hours or until dough is firm.
Preheat oven to 325 degrees F. Remove dough from refrigerator. On a lightly floured surface, roll dough approximately 1/4-inch thick with your rolling pin. Cut into desired shapes with your favorite cookie cutters and place onto ungreased cookie sheets.
Bake 12 to 15 minutes or until cookies are lightly browned around the edges. Remove from oven and cool on wire cooling racks. Makes 2 dozen cookies.