Lavender and sea salt shortbread cookies

As promised, here's the recipe for these incredible cookies.

For once I'll use measurements, because it's quite important respect the ratio between fat and dry ingredients.

Let's get started:
1 and 1/2 cups flout
1/4 tsp salt
1 stick unsalted butter @ room temp.
1/4 cup + 3 tbsp sugar ( confectioners' would be better)
1/2 teaspoon pure vanilla extract
1 tsp lavender seeds, lightly smashed

Here's how you do it:
Preheat oven at 325°
Beat all ingredients BUT the flour until pale and fluffy and slowly incorporate the flour, working it till just combined.
Roll it out  (1cm thick) and cut in any shape you like and transfer cookies onto a buttered baking sheet.
With a toothpick lightly pierce the cookies all over, sprinkle  a few salt crystals on top and bake till lightly golden at the edges - around 20 minutes, BUT start checking at 12....  ; )

Remove delicately and let cool on a grill.

This is like I like to serve them, stacked with a tiny bit of bitter chocolate and chile pudding and raspberries... BUT they're awesome on their own  as weel.

Enjoy!