I think the world of a sweets shortcut and am forever seeking them out. So, when I discovered one could make the most buttery of shortbreads with melted butter, in about 2 minutes in a single bowl with a whisk and a spatula, of course I had to give it a go. The results are these tiny lavender bites: lightly floral, but not perfume-y, buttery for days, and crumbly and tender in all the best shortbread ways…Wait a minute. Did you catch what I did there? With the rhyme? Totally unintentional, but cute, no? Anyway, omit the lavender if you’d rather not track it down (though you should be able to find it at Whole Foods, online, and at most health food stores).
Heat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or softened butter. Line with a long sheet of parchment paper that extends up and over two opposite sides of the pan.
Whisk together the confectioners’ sugar and butter in a large bowl. Sprinkle 1 tablespoon of the lavender and the salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour with a flexible spatula just until the last streak disappears. Scrape the dough into the prepared pan and press it into the bottom with your hands. Rub the remaining teaspoon of lavender into the granulated sugar in a small bowl and sprinkle over the shortbread.
Bake for 30 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and immediately slice the shortbread, still in the pan, into 16 squares, using a sharp paring knife. Then slice each square in half diagonally to make 32 tiny triangles. Once cooled to room temperature, lift the shortbread from the pan with the parchment overhang. Run a butter knife around the edges if it resists. Keep the shortbread in an airtight container on the counter for up to 3 days.