These lightly sweet, buttery lavender shortbread cookies are infused with the delicate floral flavor of fresh lavender. And, they keep for almost 2 weeks in an airtight tin.
In a small bowl, mix the sugar and lavender; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, butter, salt, and baking soda and beat on low speed until it resembles corn meal. Add the lavender sugar, cream, and vanilla and beat until just clumped together.
Form the dough into a ball and wrap tightly with plastic wrap and refrigerate for 30 minutes. Roll out the dough 1/2 inch thick on a lightly floured surface (or between wax paper) into a 6-by-4-inch rectangle. Using a ruler, square the edges as much as possible. Using a sharp knife, cut the dough into 1-inch squares.
Place them 2 inches apart on a parchment lined sheet. Sprinkle lightly with sugar.
Preheat the oven to 350℉. Bake the cookies until they are golden brown, 11-13 minutes. Remove to a wire rack to cool. Store in an airtight container for up to 2 weeks.