Made these this morning and before I went to work in the garden I baked a few off. AFTER an afternoon of weeding and watering and planting, a refreshing ice tea and these wonderful cookies was a great respite!

LEMON LAVENDER ICEBOX COOKIES

2 c. flour

1 c. powdered sugar

1/2 c. cornstarch

1/4 t. salt

4 t. lightly packed grated lemon zest

1 t. food grade dried lavender

2 sticks butter, cut into pats, chilled

2 large egg yolks

1/2 t. vanilla

1/2 t. lemon extract

In a food processor, pules together the flour, sugar, cornstarch, salt, lemon zest and lavender until well blended. Add butter and pulse until the mixture resembles wet sand.

In a small bowl, mix together egg yolks and extracts. Put in food processor and pulse until large clumps of dough form.

Put the dough on a work surface and cut in half. Form each half into a log that is 8 inches by 2 inches in diameter. Wrap each log in plastic wrap and twist the ends closed. Refrigerate at least 4 hours.

Preheat oven to 350. Cut 1/2 thick slices of a log and place on a sil pat covered baking sheet. Bake until fir and golden on the edges (10 to 12 minutes) Cool on the pans on wire racks for 5 minutes then transfer to the racks with a spatula to cool to room temperature. Cookies may be stored in airtight container at room temperature for up to 3 days.