The original recipe is really simple. It is the Traditional Scottish Shortbread recipe found just about anywhere. This is how I like to make mine, and how I add Lavender flowers for a lovely floral touch. Because I love to eat flowers.

4 cups flour (plus extra for rolling out the dough)

2 cups butter softened

1 cup sugar

Optional dried lavender flowers.

This will make 4 rounds which I cut into 8 wedges each.

Pre-heat the oven to 350 degrees
Cream together butter and sugar.
Add sifted flour and mix until incorporated.
Separate dough into four equal portions.
On a floured surface knead the dough until smooth and roll out to approximately one-quarter inch thick. If you wish to add lavender flowers to your cookies sprinkle about one half to one teaspoon of dried flowers to each quarter and knead it into the dough.
Transfer the round to a greased cookie sheet and dock with a fork, then cut the wedges.
Bake at 350 degree for about 20 minutes or until the edges just start to turn golden.
Remove from the oven and recut the wedges along the score lines. Allow the cookies too cool on the cookie sheet.