What you’ll need:
- 1T dried culinary lavender flowers
- 1c butter- room temp
- 2/3 c sugar
- 1t vanilla extract
- 1/4 teapsoon lemon extract or 1t lemon juic
- 2c flour
- 1/8t salt
Cream together all ingredients except flour and salt. Add flour and salt after combined. Dough should be soft but not sticky.
Refridgerate 1hr. Roll dough out to form a long log. Cut into 1/4″ cookies
Bake: 325F 12-15 minutes
1c 10x sugar
2T dried lavender flowers
2t light corn syrup
Option: use food coloring to tint icing purple
Recipe by our Gardening Guru and #yogahomie, Kim Shipman.