Lavender Shortbread Cookies

I used my regular recipe for shortbread cookies, subbed vanilla extract for the almond extract and added about a tablespoon of dried lavender.

• 1 cup butter, softened
  
• 1/2 cup white baker's sugar
• 2 teaspoons vanilla extract
• 1 tablespoon dried lavender buds
  
• 2 1/2 cups sifted all-purpose flour
• milk, as needed

1. Cream together butter and sugar. Add vanilla extract and lavender, beat until mixed.
2. Slowly mix in flour.
3. Drizzle in a little milk until dough forms a ball. You want a very dry dough but I find that a little milk helps pull it all together. I also live in Denver where it is very dry and I often need to add a little more liquid or less flour whenever I make a dough.
4. Refrigerate dough. I left the dough on the counter overnight. It is cold downstairs in my house.
5. Roll dough out about 1/4" thick. Cut with small cookie cutters. I used small hearts. I really wanted small daisy shaped cutters.
6. Bake in a 300 degree oven for about 25 minutes until bottoms are slightly browned.