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

Step 1 With a food processor running, drop the lavender through the tube. Add sugar and lemon zest, and pulse until combined, then add flour and salt and pulse.

Step 2 Add butter and pulse until just incorporated. Continue pulsing while adding the lemon juice through the tube, just until dough forms a ball.

Step 3 Roll the ball into a log about 10 inches long, wrap in plastic and chill for at least 1 hour. (Dough can be frozen for up to 1 month — slightly thaw before cutting and baking.)

Step 4Heat the oven to 350 degrees. Slice the log crosswise into one-half-inch slices and arrange on an ungreased baking sheet, spacing the cookies about 2 inches apart. Bake until the edges are golden brown, 20 to 25 minutes. Cool the cookies on a rack.

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