Ingredients

• 1/2 cup sugar
• 1 to 1 1/2 teaspoons dried lavender leaves or flowers, to taste
• 2 teaspoons minced or grated orange zest
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 tablespoon orange liqueur, or 1 1/2 teaspoons orange extract and 1 1/2 teaspoons water
• 1/8 teaspoon salt
• 1 cup all-purpose flour

Instructions

1. Place sugar, lavender, and orange zest in a food processor or mini-chopper. Process on high until lavender and orange zest are very finely minced and distributed throughout the sugar.
2. In a large mixing bowl, cream butter. Add lavender sugar and cream on medium speed until light and fluffy. Beat in orange liqueur or extract and salt. Stir in flour to make a medium dough.
3. Wrap dough in plastic wrap and refrigerate for at least 1 to 2 hours, until firm.
4. Preheat oven to 375 degrees F.
5. Roll dough out on a lightly floured board or pastry cloth very thinly, between 1/16 and 1/8 inch thick. Cut into small cookies, using 1 1/2 inch cutters (fluted ones are nice).
6. Place on ungreased baking sheets and bake in the center of the oven for 7 to 9 minutes, until golden but not brown. Keep an eye on cookies; they burn easily.
7. Let cool on pans for about 30 seconds, then remove to racks to finish cooling.