Lemon and Lavender Shortbread

Step 1: Preheat oven to 350F.

Step 2: In the bowl of a food processor, combine flour, sugar, salt, lemon zest and dried lavender. Pulse a few times to blend.

Step 3: Cut butter into large chunks and add to food processor. Whiz for about 1 minute, until dough looks very sandy and starts to clump together.

Step 4: Pour into a 9-inch square pan and spread into an even layer. Use a flat-bottomed glass to press down the dough firmly, creating as smooth a surface as possible.

Step 5: Score dough lightly with a sharp knife, marking 4 rows by 8 rows of shortbread pieces. Poke the dough with a fork, if desired.

Step 6: Bake for 30-35 minutes, until shortbread is lightly browned all over.

Step 7: While the shortbread is still hot and still in the pan, use a sharp knife or a bench scraper to cut shortbread all the way through along the lines you scored prior to baking. Allow shortbread to cool completely in the pan once it has been cut.

Step 8: When cooled, shortbread pieces should break apart very easily. Store in an airtight container.