Lemon Lavender Shortbread Cookies

Makes 18-20 cookies 10 Tbsp (150 grams) unsalted butter, softened ½ cup (90 grams) white sugar 1 ½ cups + 2 Tbsp (225 grams) all-purpose flour ½ tsp Bourbon Smoked Salt, plus extra for garnish 1 egg yolk 1 tsp Bourbon Barrel Aged Madagascar Vanilla Extract zest of 1 large lemon 1 tsp dried lavender flowers   Method Preheat oven to 325 degrees. In a large bowl or stand mixer, cream the butter and sugar until light and fluffy. Add the egg yolk and vanilla and mix. Add the flour, smoked salt, lemon zest and stir to combine. Turn the mixture out onto a lightly floured surface and knead it into a smooth ball. Roll the ball into a log about 3-4” in diameter. Wrap in plastic wrap and place in freezer for 15 minutes. (Dough may be made up to two days in advance and kept in the refrigerator.)   Remove and slice log into a eighteen ½ “ thick cookies. Place on a parchment lined baking sheet 1” apart. Press a few lavender flowers and a light sprinkle of smoked salt onto the tops of each cookie. Bake for 12-14 minutes until cookies are firm but not brown. Cool on baking sheet for 10 minutes. Remove to a wire rack to cook completely.