Step 1

In a small bowl, sift together flour and salt. Set aside.

Step 2

Place 1 Tbsp. of the granulated sugar, lavender, and lemon zest in a mortar and grind lightly with the pestle.

Step 3

Add butter to a stand mixer fitted with a paddle attachment and beat at medium speed for 1-2 minutes. Add lemon/lavender sugar, remaining granuated sugar and vanilla and beat for 2 minutes until light and fluffy. Add dry ingredients to butter mixture until it forms a dough. Shape into a disk and wrap tightly in plastic wrap. Refrigerate for 30 minutes.

Step 4

Line a large baking sheet with parchment paper. Set aside. Roll the dough out to 1/4 inch thickness. Cut into shapes (I used a 1 3/4 inch cutter) and place on prepared sheet. Sprinkle with some pure cane sugar if desired, then place in the freezer for 15 minutes.

Step 5

Preheat oven to 325 degrees.

Step 6

Bake cookies for 12-14 minutes until lightly browned around the edges. Cool on sheet for 5 minutes, then transfer to wire rack. Can be store in an airtight container for 5 days.