Perfect for afternoon tea or a special celebratory shower, these delicious cookies have the unique addition of culinary lavender.
Place the butter, sugar, vanilla, flour and lavender buds in a food processor. Pulse until crumbly. Add the water and pulse again until just combined.
Divide the dough in half and place onto two pieces of plastic wraps. Shape the dough into a log about 2-inch in diameter.
Wrap the dough tightly with plastic wrap and chill in fridge for at least an hour.
Preheat oven to 350⁰F. Line two baking sheets with parchment paper.
Using a serrated knife or sharp knife, slice the logs into ¼-inch thick rounds and place them on the baking sheets, spacing the cookies about 2-inch apart. Bake for 12-15 minutes.
Let cool for 10-15 minutes on the baking sheets. Transfer onto a wire rack to cool completely.