Lavender Shortbread:

½ cup unsalted butter, softened
½ cup sugar
1 large egg, beaten
1 2/3 cup all-purpose flour
1 t fresh lavender
1/8 t fine sea salt

Method For The Shortbread:
Beat the butter and sugar until light and fluffy, gradually add the beaten egg. Sift the flour and salt together and add the lavender. Slowly add the flour to the egg mixture and beat until the mixture becomes dough. Scoop the dough onto a sheet of plastic wrap and gently shape it into a roll 2 inches in diameter, wrap and chill until firm. Pre-heat the oven to 300 degrees and cut the dough into 8 1/8 inch disks, bake on a cookie sheet for 20-25 minutes.