Lemon Lavender Shortbread

Combine butter, sugar, and lemon zest in a medium-size mixing bowl and cream together. Sift together flour and salt, adding gradually to butter and sugar. Add lemon juice; mix to combine. Gradually add lavender and combine, being careful not to over-mix, this can make the lavender bitter.

Divide into 3 equal parts, rolling into 2-inch-thick logs. Optionally, logs can be rolled in sanding sugar colored with a drop or two of food color and mixed together with gloved hands. Wrap and refrigerate for 1 hour.

Preheat oven to 350°. Slice logs into 1/2-inch disks and place on ungreased cookie sheets leaving 1/2 inch of space between. Bake 12 to 14 minutes or until golden brown. Store in an airtight container one week at room temperature, or two weeks refrigerated.