BOGART LOVES: Lavender Sugar Cookies

I love the flavor of lavender and spring is my favorite time to use it. Whether in ice cream, doughnuts, cakes or cookies, the floral notes of this herb always take me to a sunny place. These coin-sized cookies start with a sugar cookie dough, made even more delicious by the addition of dried lavender. Simply mix the dough, form into logs, roll in sparkly sugar, slice and bake. Bonus points given for being able to stash this dough in the refrigerator or freezer. Small, buttery, lavender-flecked cookies, glittering with sugar. Perfect for spring.

Lavender Sugar Cookies
makes approximately 4 1/2 dozen
adapted from this recipe

2 sticks unsalted butter, at room temperature
3/4 cup sugar
1 egg, at room temperature
1/2 tsp pure vanilla extract
1 1/2 to 2 tsp dried culinary lavender, gently chopped
2 1/2 cups flour
1 tsp kosher salt
1/2 cup sanding or sparkling sugar for rolling

In the bowl of a stand mixer, using a paddle attachment (or in a large bowl, using a hand mixer), beat the butter and sugar on medium speed until light and fluffy, approximately 3-5 minutes. Add the egg and vanilla and mix until just combined. Add the lavender, flour and salt and mix on low until the dough comes together. Transfer dough to a clean surface and roll into 2 logs, approximately 1 1/4 inches in diameter. Wrap logs tightly in parchment paper and refrigerate for at least 30 minutes or up to a few days. The dough logs may also be frozen for up to a month, and thawed in the refrigerator overnight before baking.

When you are ready to bake, preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside. Remove the dough from the refrigerator and allow it to sit at room temperature for 15 minutes. Roll the logs in sanding sugar and slice into 1/2 inch coins. Arrange cookies on the baking sheets, spacing about 1 inch apart, and bake for 15-20 minutes or until the cookies just start to turn golden. Store at room temperature in an airtight container.