French Lavender Lemon Shortbread Cookies (honey or sugar recipe see note)

6 Ounce - Lavender and Rosemary Infused Wildflower Hon

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Ingredients

• 1 Tablespoon Lemon Zest

• 2 Teaspoons Culinary Grade French Lavender (Amazon) Blend in Mortar and Pestle to Release Oil

• 1/2 Cup Granulated Sugar

• 1/2 Cup Powdered Sugar

• 1/2 Cup Unsalted Butter at Room Temp.

• 1/2 Cup Vegetable Oil

• 1 Egg at Room Temp.

• 1 Teaspoon of Vanilla Extract

• 1 Tablespoon Fresh Squeezed Lemon Juice

• 21/4 Cups of Flour (white or alternative choice)

• 1/2 Teaspoon Cream of Tartar

• 1/2 Teaspoon Baking Soda

• 1/4 Teaspoon Salt

Topping

1 Teaspoon French Lavender Flowers Culinary Grade

3 Tablespoons Granulated Sugar

1 Tablespoon Fresh Zest Lemon (organic)

Instructions

1. Mix lemon zest, lavender flowers, and granulated sugar.

2. Add this mixture into a standing mixer bowl. Add powder sugar, and butter. Cream together.

3. Add oil, eggs, vanilla, and lemon juice. Mix well.

4. In another bowl mix, flour, cream of tartar, baking soda, and salt.

5. Combine both bowls, wet and dry ingredients together.

6. Chill dough for 30 minutes.

7. Preheat oven to 350 degree F. Line parchment paper cookie sheet.

8. Lightly flour surface, roll out dough and use a circular cutter to cut cookies out.

9. Sprinkle sugar mixture on top of each cookie.

10. Bake 8-10 minutes until cookies turn golden brown at edges.

11. Remove from oven and place on a cooling rack. You may make and sprinkle more sugar mixture on top if needed.

12. Store in airtight container once cookies reach room temperature. Will last up to 4 days.

13. Serve with a cup of Lavender Honey Tea made with Vickie's Bees Honey

Note: Using the Sugar-Honey Conversion Chart on my Facebook Page. Replace the granulated sugar with Vickie's Bees Lavender Honey! Yum.