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Makes 4 dozen cookies
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1 tablespoon dried lavender blossoms
1/2 cup plus 1 tablespoon granulated sugar
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cup all-purpose flour
1/4 teaspoon salt
1 eggs, beaten (for egg wash)
Extra sugar for sprinkling on top
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In a medium bowl, whisk together flour and salt. Set aside.
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In a small spice or coffee grinder, grind up 1 tablespoon lavender and 1 tablespoon sugar. You could also use a mortar and pestle.
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Use an electric mixer to cream the butter, lavender, and remaining sugar until pale and fluffy, or about five minutes. Add the flour and mix on low speed until the dough comes together.
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Remove the dough from the bowl and form a ball with your hands. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
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Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set aside.
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Divide the dough into quarters, and roll each section out to one-fourth-inch thickness. Use a round cookie cutter to cut out the cookies or cut them into squares using a pizza roller. Bake the cookies for eight to 11 minutes until golden around the edges. Let cool completely on a wire rack.
