Be wary though, for not all lavender is created equal. I recommend using Provence (French) Lavender or Munstead, because a lot of the others have a decided camphorous smell (not delicious). Another recommendation is to add the Lavender and the Zest right after creaming the butter and sugar. This fosters absorption of volatile oils from both the Lavender and Zest into the butter. If you mix them in at the end, as with the candy bits, you will be more apt to loose them during baking.
This is the perfect cookie after suffering through the excruciating torture of Christmas shopping. (Ick) Simply brew a cup (or pot) of Darjeeling, sit in your favorite chair with a good book and a "couple three" cookies and you'll be "right as rain" in no time.
Lavender Meyer Lemon Shortbread
4 oz Granulated Sugar
1 tsp Fleur de Sel or Kosher Salt
1 TB Provence Lavender Blossoms, crushed
Zest of 1 Meyer Lemon (about 1 TB)
12 oz AP Flour
Slice off 1/4 inch thick rounds from the log.