I’ve had this recipe bookmarked for over a year, but have just never gotten around to it. This season, when our neighbor and friend Assana’s lavender is gorgeous and fragrant and starting to bloom, I decided to take advantage and make a bunch of lavender dishes. I stroll a few houses down on a regular basis with my scissors and a container and snip off enough for a few days. I had made up the dough for the shortbread Friday night and it was chilling in the refrigerator when I saw her and her boyfriend Dan walking past to go to dinner. Pssst! I’m making lavender shortbread tonight… come by on your way home. They did, and we enjoyed these tasty little cookies warm out of the oven. This is how food is best enjoyed – with friends, spontaneously and casually. We love these cookies and they’re made extra special with a smattering of Maldon salt on top after baking.

The recipe is posted at one of my favorite sites, Leite’s Culinaria.

• Lavender Fleur de Sel Shortbread (Salty Sweets, p. 50)