Lavender Shortbreads

1 tablespoon dried lavender blossoms

1/2 cup plus 1 tablespoon raw sugar (you can also use granulated sugar)

1 cup (2 sticks) unsalted butter, at room temperature

2 1/2 cup all-purpose flour

1/4 teaspoon salt

1 egg, beaten (for egg wash)

sugar for sprinkling on top

In a medium bowl, whisk together flour and salt.  Set aside.

Grind 1 tablespoon lavender and 1 tablespoon sugar in a mortar and pestle.   In a large bowl  mix butter, ground lavender mixture, and remaining 1/2 cup sugar.  Cream on medium speed until  pale and fluffy, about 5 minutes.  Gradually add the flour.  Mix on low speed until dough comes together.  The dough will be crumbly.  Continue to mix until it forms a ball.  Refrigerate 30 minutes.  Line baking sheets with parchment paper.

Divide refrigerated dough into quarters.  On a lightly floured work surface, roll dough out to a 1/4-inch thickness.  Use a 1 1/2-inch round cookie cutter to cut cookies.  Use a fork to prick cookies.  Brush very lightly with egg wash and sprinkle with sugar.  Refrigerate cookies while oven preheats.

Place racks in the center and upper third of the oven.  Preheat oven to 350 degrees.  When oven is preheated, bake cookies for 8 to 11 minutes, until just browned around the edges. Remove from oven and allow cooling on the cookie sheet for 10 minutes. Then remove to a wire rack to cool completely.