Oatmeal And Lavender Shortbread

• 1 1/4 cups rolled oats
• 8 tablespoons (1 stick) butter, softened
• 1/4 cup sugar
• 1/2 cup all-purpose flour
• 1 teaspoon salt (several folks mentioned in their comments that they reduced the amount of salt. I like my shortbreads on the salty side, so take a note of that)
• 3/4 tablespoon dry lavender flowers

1. Preheat the oven to 325u0b0 F convection (or 350u0b0 F for a regular oven). Toast the oats for about 10 minutes. Let the oats cool completely and then process in a food processor, until powdery.
2. Beat the butter with sugar until creamy. Stir in the oats, flour, salt, and lavender. Mix on low speed until the dough comes together. Scrape the dough out onto a work surface and pat it into a log 1 1/4 inches in diameter. Wrap up the log in plastic wrap and refrigerate until very firm, about 2 hours.
3. Preheat the oven to 325u0b0F convection (or 350u0b0F regular bake). Slice the dough into 1/4-inch thick slices and arrange on a baking sheet lined with parchment paper. Prick the top of the shortbreads with a fork. Bake for about 20 minutes, or until golden (somehow, for a lot of cookies in my oven I found 22 minutes to be the magic number). Slide the parchment onto a wire rack and let the shortbreads cool.
4. The shortbreads can be kept in an airtight container for about a week.

rolled oats, butter, sugar, allpurpose, salt, dry lavender flowers

Taken from food52.com/recipes/21713-oatmeal-and-lavender-shortbread (may not work)