Cream together the butter and both sugars until light and fluffy.
Gradually add in the dry ingredients: 2 cups flour, 1 ½ teaspoons dried lavender, and ¼ teaspoon salt. Mix well.
Divide the dough in half. Form each half into an 8-inch log. Wrap in parchment paper, wax paper, or plastic. Refrigerate for at least 6 hours and up to 24 hours.
Preheat the oven to 350F.
Slice each lot into ¼-inch discs. Place 1-inch apart on ungreased baking sheets or silicone baking mats.
Bake for 11-13 minutes, until the edges begin to lightly brown.
Cool for 1 minute on the baking sheet. Then transfer to a wire rack.
Store in an airtight container at room temperature for 3 days, in the refrigerator for 1 week, or in the freezer for up to 3 months.
Matcha or Dark Chocolate Dip
Melt the chocolate chips with 1 teaspoon of coconut oil over a bain-marie*.
Optional: Once melted, add the matcha powder to the melted white (or dark) chocolate and mix well to incorporate. Use white chocolate if you would like them to be green.
Prepare a sheet pan with a silicone baking mat or parchment paper, or use a wire rack. Dip the cookies up to half-way in the melted chocolate and place them on the sheet pan. Refrigerate for 15 minutes. Enjoy!
* You can grind the lavender using a spice blender or mortar and pestle.** You can also melt the chocolate chips with the coconut oil in the microwave by microwaving for 15 seconds at a time, stirring well in between, until melted.Nutrition facts are calculated using white chocolate chips and matcha.I used this recipe for Rosemary Shortbread by Taste of Home as a starting point when I created this recipe.