Makes: 8 (2 1/2 to 3-inch) cookies
1 cup sugar
2 teaspoons culinary lavender
1 package (17.5 ounces) sugar cookie mix
8 tablespoons (1 stick) butter
1 teaspoon finely grated lemon zest
In a food processor, combine sugar and lavender and pulse about 20 seconds to a fine powder.
In a large bowl, combine lavender sugar, cookie mix, butter, egg, and lemon zest and stir until a dough forms. Turn dough out onto a lightly floured surface and divide in half. Shape each half into a square-sided log 7 inches long. Wrap logs separately with plastic wrap and chill in refrigerator for at least 2 hours.
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
Remove a dough log from refrigerator and cut crosswise into thin slices. Divide slices between cookie sheets, spacing evenly. Bake for 8 to 10 minutes, or until edges are golden brown. Cool on cookie sheets for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough log.