LAVENDER LEMON THYME COOKIES

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated lavender sugar (see instructions below)
• 1 Tbsp dried culinary lavender buds (see Lavender Tips below)
• 2 eggs
• 2 3/4 cups sifted white AP flour
• 1/4 tsp salt
• 2 tsp cream of tartar
• 3 Tbsp dried lemon thyme leaves, crushed and pulverized

Instructions

To make Lavender Sugar:  Select fragrant buds of any color from a English-type lavender (a Lavandula angustifolia cultivar).  In a blender or food processor, pulverize 1 Tbsp of lavender buds with 2 cups of granulated sugar.  If you wish, place in a glass container with a tight-fitting lid, and allow to sit overnight for greater dispersal of flavor.  When ready to make the cookies, pass the lavender sugar through a fine mesh sieve, and discard any bits of lavender bud.

To make the cookies:  Preheat oven to 400 degrees F.  Measure 1/2 cup of lavender sugar, and set aside for later use.

Sift together the flour, salt, and cream of tartar in a separate bowl.  Pulverize the lemon thyme leaves in a small food processor or coffee grinder, and sieve into the flour mixture.

In a large bowl, cream together 1 1/2 cups of the lavender sugar with 1 cup softened butter. Beat in eggs one at a time. Add the combined dry ingredients in portions.  Mix until well blended.

Form the dough into balls the size of walnuts. Roll these in the reserved lavender sugar. Place 2 inches apart on a parchment-lined cookie sheet.

Bake about 8-10 minutes at 400 degrees F. Cookies will puff, then flatten.  They should be lightly browned on the bottom edges.  Transfer to a wire rack for complete cooling.  Store cookies in an airtight container in a cool, dark place.