Untested - Lavender Shortbread Cookies

I really like the idea of using flowers in food. This past summer, I'd made a recipe for lavender cookies but failed to notice that it required fresh lavender flowers, and I only had dried. The cookies were excellent, but very, very faint on the lavender. There is another recipe I have not yet tried from the book Aroma: the magic of essential oils in food & fragrance. At this first stage of testing, I've already changed things from using a food processor to a mixer. I could likely do most of this by hand, but, gosh darn it, I've got a beautiful mixer that needs exercise!

4 oz sugar (½ cup + 1 Tbsp)
12 drops lavender essential oil
⅛ tsp salt
8 oz butter
1 large egg
12 oz (2 ⅓ cups) flour

1. In a mixer, whisk together the sugar and lavender essential oil until it's well combined. 
2. Add the salt and the butter, change the attachment to the mixing paddle, and mix until the butter is well incorporated.
3. Add the egg and do the same; finally, reduce the speed and add the flour until the dough forms small pebble-sized pieces. 
4. Press the dough together by hand, wrap and refrigerate for at least 2 hours and up to 72 hours.
5. Roll out the dough on a floured surface until 1/4 inch thick. Use cookie cutters or cut the dough with a knife, however you'd like them shaped. Line a cookie sheet with parchment paper and arrange the cookies on it, and refrigerate for another 20 minutes.
6. Preheat the oven to 325°F. 
7. Bake until the edges are just starting to turn golden, about 10 to 15 minutes. Scoop onto a cooling rack (optional : by a window with butterflies flitting amongst the flowers outside and the sun turning everything butterscotch coloured). Allow to cool completely to obtain the correct texture and flavour.