Prep: 30 min. + chilling Bake: 10 min./batch + cooling
1/2 cup unsalted butter, softened
2/3 cup sugar
1 large egg, room temperature
1 tablespoon dried lavender flowers
1 tablespoon grated lemon zest
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, lavender and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Sprinkle with additional sugar.
Bake until bottoms are light brown, 9-11 minutes. Remove from pans to wire racks to cool. Store in airtight containers. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.