Lemon-lavender shortbread cookies

Sugar, granulated	5 ounces
Lemon zest, grated	2 tablespoons
Flour, all-purpose	10 ounces
Butter, unsalted, cold, cubed	8 ounces
Salt, kosher	½ teaspoon
Baking soda	¼ teaspoon
Cream, heavy	6 tablespoons
Vanilla extract	1 teaspoon
Sugar, lavender	Sprinkling

1. Preheat the oven to 350°F; line two baking sheets with parchment paper. 
2. Using a mortar and pestle, grind together the sugar and lemon zest. 
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, butter, salt, and baking soda, and beat on low speed until it resembles cornmeal. 
4. Add the lemon sugar, cream, and vanilla, and beat until just clumped together. 
5. If the dough is soft, wrap it tightly in plastic wrap and refrigerate for 30 minutes. 
6. Roll out the dough ½-inch thick on a lightly floured surface into a 6-by-7-inch rectangle. Using a ruler, square the edges as much as possible. 
7. Using a sharp knife or pizza cutter, cut the dough into 1-inch squares. 
8. Place them 2 inches apart on the baking sheets; sprinkle lightly with the lavender sugar. 
9. Bake until golden brown, 10 to 12 minutes. 

Recipe adapted from Miette by Meg Ray with Leslie Jonath