Lemon Lavender Shortbread Cookies

Directions

1. In a large mixing bowl, cream butter with a hand mixer. Once it is creamed, add both sugars, vanilla, lemon juice, egg yolk and milk. Continue to mix for another 3-5 minutes.

2. Once the wet ingredients are well incorporated, add flour until the dough forms into a ball. If needed, add milk 1 Tbsp at a time to ensure the dough sticks together.

3. Remove dough from the bowl and roll into a log shape on a floured surface, until it is about 3” round. Wrap in parchment and freeze for 30 minutes.

4. Preheat oven to 325 degrees. Prep baking sheets by lining with parchment paper.

5. After the dough is chilled, remove from freezer and cut the log into disks and place on cookie sheets.

6. Place in oven and bake for 25 minutes on the middle rack of the oven until the edges just start to turn golden brown. Remove from oven and cool on the baking sheet for 5 minutes before transferring to a cooling rack. Bring to room temperature before serving. Feel free to sprinkle with some powdered sugar or Lemon Lavender Sugar as desired.