Lavender Shortbread

Labyrinth Hill Shortbread

1. Cream 1/2 pound butter (softened) with 1/4 cup sugar.
2. Add 1 teaspoon vanilla and cream until blended.
3. Add 1 teaspoon dried, chopped lavender buds (I give my dried lavender a couple of whirls in a spice grinder aka coffee grinder) and 2 cups flour mixing by hand or a food processor until just blended.
4. Press into a 9" x 9" pan.
5. Score the dough about 3/4 of the way through.
6. Bake at 350F until light golden, about 25 minutes.

If you want to be really decadent, drizzle a little melted semi-sweet chocolate chips over the top after the cookies have been cut and cooled!