Lavender-Lemon Sugar:

In a coffee grinder or the bowl of a food processor, combine granulated sugar, culinary lavender, and lemon zest and pulse until well combined. Set aside.

Shortbread:

Preheat oven to 350° F / 176° C. Line an 8×8-inch square baking pan with parchment, allowing a 1-inch overhang on all sides.

In a large mixing bowl or the bowl of a stand mixer, add butter and granulated sugar and mix on high speed until fluffy and well-combined. Mix in the vanilla bean paste.

In a separate bowl, whisk together all purpose flour, culinary dried lavender, and fine sea salt.

Add dry ingredients to the butter and sugar, mixing on low until the dough resembles coarse breadcrumbs.

With your hands, continue kneading gently until a loose, crumbly dough forms.

With damp fingertips, press dough firmly into prepared pan.

Prick the top 25-30 times with a fork.

Sprinkle with lavender-lemon sugar.

Bake in preheated oven for about 30 minutes, or until very lightly golden brown around the edges. Sit pan on a wire rack to cool completely.

Lifting by the parchment, transfer cooled shortbread to a cutting board. With a sharp chef’s knife, slice into squares or rectangles.

Serve immediately. Store leftover shortbread cookies in an airtight container at room temperature for up to 5 days.