Lavender-Pecan Shortbread Cookies

To make cookies:

In large bowl, beat softened butter, granulated and confectioners’ sugar with mixer at high speed until light and creamy. Beat in vanilla extract.

In medium bowl, whisk flour, salt, finely chopped lavender buds and chopped pecans to combine. Add flour mixture into butter mixture, beating until mixture forms a dough.

Divide dough into 2 portions, placing onto pieces of plastic wrap, rolling into logs and wrapping securely. Refrigerate dough for 4 hours or overnight.

Preheat oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.

Using a sharp knife, cut logs into 1/4-inch thick slices and place on prepared baking sheets. Bake until edges are very pale and golden brown, about 10 minutes. Let stand 5 minutes on baking sheet then transfer cookies to cool on wire rack. When cookies are cool, apply confectioners’ sugar glaze and garnish with lavender buds.

To make Confectioners’ Sugar Glaze:

In small bowl whisk sugar and milk together, adding 1 tablespoon of milk at a time until reaching desired consistency and glaze is smooth and creamy. Pour or spoon over cooled cookies. Sprinkle glazed cookie with dried lavender buds. Allow glaze to harden and set, about 30 minutes before storing cookies in airtight container.