Lavender Lemon Cookies

• 1

  Combine the lavender and 1 T. sugar in a spice grinder and pulse until finely ground. Transfer to a small saucepan. Stir in the lemon juice, corn syrup or honey, lemon zest, and the remaining 3/4 c. sugar.

• 2

  Bring to a simmer over medium heat, stirring occasionally. Cook for 1 minute, or until the sugar is dissolved. Set aside to cool. If not using immediately, transfer to a jar with a tight-fitting lid and refrigerate for up to 1 week.

Lavender Sprinkling Sugar

• 1

  1/2 t. dried culinary lavender buds

• 2

  1/2 c. granulated sugar

• 3

  Combine the lavender and 1 T. sugar in a spice grinder and pulse until finely ground. Transfer to a small bowl and stir in the remaining sugar. If not using immediately, transfer to a small jar with a tight-fitting lid and store at room temperature.

For cookies:

• 1

  Combine the lavender and 1 T. sugar in a spice grinder and pulse until finely ground. Transfer to a large bowl. Add the butter and the remaining 3/4 c. sugar. beat with an electric mixer until smooth. beat in the egg, lemon zest, and vanilla.

• 2

  Sift together the flour, baking powder and salt. Add to the butter mixture and beat until blended. Cover the bowl with plastic wrap and refrigerate for 3 hours or overnight, until the dough is well-chilled.

• 3

  On a lightly floured surface, roll the dough into 2 long logs (1" thick). Wrap in plastic wrap and refrigerate for at least 1 hour to firm up the dough for slicing.

• 4

  Prepare the syrup.

• 5

  Prepare the sprinkling sugar.

• 6

  Preheat the oven to 325°. Line 2 baking sheets with parchment paper.

• 7

  Slice the logs into 1/2" coins and place on the prepared baking sheets. Using a pastry brush, coat the top side of the cookies with the syrup (don’t let overflow as it makes cookies stick). dust with the sprinkling sugar. bake for -12 minutes, or until golden brown. Transfer the cookies to a wire rack and cool completely.