Lemon-Lavender Cookies

Ingredients

* 1-1/2 cups all-purpose flour
* 1 teaspoon dried lavender buds, ground with mortar and pestle
* 1 teaspoon finely shredded lemon peel
* 1/4 teaspoon salt
* 3/4 cup butter, softened
* 1 cup powdered sugar
* 1/4 cup butter, softened
* 1 cup powdered sugar
* 1 tablespoon milk
* Dried lavender buds (optional)
* Thin strips of lemon peel (optional)

Directions

1. In a medium bowl, combine flour, ground lavender buds, finely shredded lemon peel, and salt. In a large mixing bowl beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar. Beat until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

2. On a lightly floured surface, roll dough into a 10-inch-long log. Wrap log in plastic wrap or waxed paper. Chill for 2 to 24 hours or until firm.

3. Preheat oven to 350 degrees F. Cut roll into 1/4-inch slices. Place slices 2 inches apart on ungreased cookie sheet. Bake in preheated oven about 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.

4. For frosting, in a small bowl, combine the 1/4 cup butter, 1 cup powdered sugar, and the milk. Beat with a wooden spoon until smooth. If necessary, stir in additional milk, 1 teaspoon at a time, to make a frosting of spreading consistency. Spread frosting on tops of cookies and, if desired, garnish with additional lavender buds and thin strips of lemon peel. Makes 3 dozen cookies.

5. Place in single layer in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze unfrosted cookies for up to 3 months; thaw and frost.

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