LAVENDER LACE COOKIES

Ingredients

• 1 1/2 cups [170 gm] Finely chopped and lightly toasted hazelnuts
• 1/2 cup [113 gm] Butter, unsalted
• 3/4 cup [160 gm] Light brown sugar
• 1/4 cup [85 gm] Honey
• 1/2 tsp [2.5 gm] Vanilla extract
• 1 tsp [4.5 gm] Lavender extract
• [2-3 gm]Dried lavender bud, finely ground
• Scant 1/4 tsp [1 gm] Salt
• 3 Tbsp [25 gm] Flour (All Purpose)
• Optional: Dark chocolate, such as LNW’s lavender dark chocolate bars.

Instructions

Oven: 350ºF convection or conventional bake.

1. Line baking sheets with parchment paper or a silicone liner.
2. Combine the butter, brown sugar, and honey in a saucepan and set over medium heat.  Stir and cook to dissolve the sugar.  Bring just to a boil, and remove from heat.
3. After cooling slightly, add the ground lavender bud, vanilla extract, and lavender extract.  Whisk into the mixture.
4. Add the flour and salt, and combine well.
5. Add the hazelnuts and mix with a spatula until well-combined.
6. Place 1/2 Tbsp portions on the cookie sheets, spread widely apart (no more than 8 per sheet).
7. Place in the center of pre-heated oven and bake 5 minutes.  Rotate the trays, and bake another 4-5 minutes until the edges are just slightly browner then the rest of the cookie.  Continue with subsequent batches.
8. Remove from the oven and pull the liners off the baking sheets, onto the countertop or a cooling rack.  Allow the cookies to cool for several minutes and then gently peel them off their liner.
9. Optional: After the cookies are completely cool, you may paint, dip, drizzle, or sandwich cookies with melted chocolate.  Allow the chocolate to completely harden before storing the cookies.
10. 10. Store in an air-tight container and freeze if desired.  YIELD: 5-6 dozen.