Instructions: Preheat oven to 350 degrees. In bowl of mixer, cream butter, 1/2 cup sugar and 1/2 tablespoon lavender until light and fluffy. Add lemon extract and lemon verbena. Gradually add 2 cups flour. If dough is too moist to mold with hands, add remaining cup of flour as needed.

Place dough on a flat (no rim) baking sheet that has been lined with parchment paper. Top dough with plastic wrap and gently press out to 1/2 inch thickness. Remove plastic wrap, score dough into squares or rectangles and bake 10 minutes on top rack in oven. Remove from oven and press dough down with back of fork. Bake 20 minutes more. Sprinkle hot shortbread with remaining lavender and sugar and cut along score lines. Cool. Store in airtight container.

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