Lavender-Lemon Shortbread Cookies

Dessert | Makes 24 cookies

These delicate shortbread cookies are a direct homage to the botanical elegance of your cocktail. Floral lavender and bright lemon zest infuse buttery shortbread, creating a tender, crumbly texture that practically melts alongside sips of the Bee's Knees. The balance of honey in both drink and dessert creates a harmonious sweetness that never feels cloying.

Ingredients

• 2 cups all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon kosher salt
• 1 tablespoon dried culinary lavender buds, finely ground
• 2 tablespoons fresh lemon zest
• 1 cup cold unsalted butter, cubed
• 2 teaspoons fresh lemon juice
• 1 tablespoon coarse sugar for topping (optional)

Instructions

1. Preheat oven to 325°F. Line two baking sheets with parchment paper.
2. In a food processor, combine flour, granulated sugar, salt, ground lavender, and lemon zest.
3. Add cold butter cubes and pulse until mixture resembles coarse breadcrumbs.
4. Add lemon juice and pulse until dough just comes together.
5. Turn dough onto a work surface and shape into a flat disk. Wrap in plastic and refrigerate for 20 minutes.
6. Roll dough to ¼-inch thickness between two sheets of parchment paper.
7. Cut into desired shapes using cookie cutters and place on prepared baking sheets.
8. Sprinkle with coarse sugar if desired.
9. Bake for 12-15 minutes until edges are just golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack.