16 tablespoons (2 sticks) cold unsalted butter, cut into 1-inch chunks (see Notes)
Instructions
Heat oven to 325°F.
Pulse together flour, sugar, salt and lavender in a food processor until lavender is in smaller pieces (about 1 minute).
Zest lemon over the food processor (to capture the oil from the lemon) and pulse to combine.
Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess; the dough should be somewhat crumbly but will hold together when you press some between your fingers. (Alternatively, you can also mix the dough in a bowl using two knives or a pastry cutter.)
Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan. Prick dough all over with a fork.
Bake until golden brown, about 35 to 40 minutes for the 9-inch square pan or 45 to 50 minutes for the 8-inch square pan.
Transfer the pan to a wire rack to cool. Let cool for about 10 minutes and cut into squares or bars (while still warm). It’s fine if it cools before cutting, it’s just a bit easier to cut when warm.
Store in an airtight container at room temperature for 3 days.
Notes
* I highly recommend using unsalted European-style butter (such as Kerry Gold) but any unsalted butter will work. * You can also prepare this in a 9-inch round pie pan – bake for 35 to 40 minutes. Cut into wedges while still warm.
Recipe by Riegl Palate at https://www.rieglpalate.com/lavender-lemon-shortbread/