8 oz unsalted butter, softened
1/2 tsp fine salt
1/3 cup honey
1/3 organic sugar
2 1/2 cup all-purpose flour
2 Tablespoons culinary lavender (I used 4 tsp English lavender & 2 tsp Provence lavender)
2 tsp lemon zest
2 tsp lemon juice
1 tsp vanilla extract
Preheat oven to 350’F, and line baking sheet with parchment paper. Set aside. In spice grinder, grind lavender & sugar together. Cream together the butter, lavender sugar, salt, and honey in a bowl until light & fluffy.
Add lemon zest, lemon juice, and vanilla extract.
Finally, add flour and blend until just combined. Do not over-mix. Roll out the dough between two pieces of waxed paper and refrigerate for about 1/2 hour, just so the dough can firm up. (I always store my dough in refrigerator 2-3 days, allowing the flavors to meld together)
Roll out the dough about 1/4′-1/2′ thick & cut out cookies. Bake at 350′, on parchment paper, for about 10-12 minutes or until the edges start to turn a golden brown.