Meyer lemon lavender shortbread Recipe - Los Angeles Times

Ingredients

• 1 teaspoon dried lavender
• 1/3 cup sugar
• Finely grated zest from one to two Meyer lemons (approximately 1 1/2 teaspoons)
• 1 cup (4.25 ounces) flour
• Pinch salt
• 1/2 cup (1 stick) cold butter, cut in ½-inch cubes
• 1 to 1 1/2 teaspoons lemon juice