Ginger Lavender Shortbread

This is super fancy and fun but be careful not to make it too dry. Mine was too dry. I'll come back and make changes to the recipe once I figure out what I did. I have a feeling it was the flour. See below:

• 2 1/2 cups flour (this was way too much, use less and I think they will turn out fine)
• 1/3 cup sugar
• 2 tbsp finely chopped crystallized ginger
• 1/4 tsp dried lavender blossoms
• 1 cup butter

Preheat oven to 325. Line a cookie sheet with parchment paper & set aside. In a bowl, combine flour, sugar, crystallized ginger, lavender & ground ginger.

Using a food processor or electric mixer, cut in butter until the mixture resembles fine crumbs & starts to cling. Form dough into a ball; knead until smooth - dough will be very crumbly at first but will come together as you work it with your hands. Roll or pat dough onto prepared cookie sheet into 11"x6" rectangle...or as close as you can get. Mine was quite the rounded rectangle.

With a large knife, carefully halve rectangle lengthwise, then cut crosswise into 16 slices. Do not separate slices. Bake in preheated oven for 25-30 minutes or until edges are light brown & the center is set. Re-cut the rectangle & separate the slices while warm.

Sprinkle with additional sugar. Cool on cookie sheet for 5 minutes.

Store at room temperature for up to 3 days, or freeze for up to 3 months. Place cookies in layers, separated by wax paper in an airtight container.