This recipe is one of my favorites... it may be simple, but it's full of flavor and always baked with a lot of heart. Give it a try - hopefully it will become a new favorite you can add to your family recipe book. When lavender isn't available, rosemary is a great option.

Lavender Lemon Cookies

Makes approximately 30 cookies.

What You Need

• 1/2 cup unsalted butter, softened
• 1/3 cup of cane sugar
• Zest from a medium-sized lemon
• 1 tablespoon of lemon juice (preferably fresh)
• 1/4 teaspoon sea salt
• 1 teaspoon of dried lavender
• 1 1/4 cups of all-purpose flour (plus a bit more for rolling)

Directions

• Preheat your oven to 350°F degrees; line a baking sheet with parchment paper.
• Using an electric mixer, cream the butter. Add sugar and beat until the mixture is fluffy; scrape the bowl's sides as necessary.
• Add lemon zest, lavender, and lemon juice. Mix again.
• Add flour and sea salt and mix until combined. 
• After mixing, press the dough together with your hands so that you can begin shaping.
• Sprinkle flour onto your counter and use the space to turn the dough out. 
• Flatten dough into a 1-inch disk (if the dough is still sticky, wrap it and chill in fridge for 15-30 minutes until it's firm). 
• Roll the dough out on a floured surface until it is approximately 1/4 inch thick.
• Use your favorite cookie cutters to cut out your preferred shapes. Cookie cutters approximately 2" work best.
• Place on a baking sheet and bake for 10-14 minutes or until edges are light brown.
• Once baked, remove from the oven and place on wire baking racks to cool. Enjoy! Cookies can be stored at room temperature for up to 5 days.