Preheat the oven to 350°
Beat on medium speed until fluffy and well blended:
10oz unsalted butter, softened
1/2 cup powdered sugar
1 T sugar
1/4 cup chopped lavender leaves or flowers
3 cups all-purpose flour
Lightly knead until well blended and smooth. Firmly press the dough into the pan to form a smooth, even layer. Bake until the shortbread is faintly tinged with pale gold and just slightly darker at the edges, 7-8 minutes.
Remove the pan to a rack and let cool until barely warm. Cut almost through the dough to form bars. Let stand until completely cool. Retrace the cuts, and separate into bars.
Yeild: cut 8x6 = 48 cookies