Recipe

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• 2 sticks butter ( no substitution )
• 1/2 cup plus 1/8 cup sugar
• 1 small egg , fork beaten
• 1 tsp vanilla
• 1 to 2 tbsp creme fraiche ( or heavy cream
• 2 1/2 cups flour
• 1 tbsp crushed dried lavender buds

• 1 Prep time does not include chilling time
• 2 Cream butter and sugar until smooth
• 3 Stir in the egg, vanilla and creme fraiche.
• 4 Add enough flour to make a dough that clings together
• 5 Stir in crushed lavender buds
• 6 Form dough with lightly floured hands into a roll ( thickness like a kielbassa sausage ) and wrap in wax paper.
• 7 Chill well for a few hours.
• 8 Then cut off slices 1/4 inch thick with sharp kife
• 9 Place on baking sheets about an inch apart.
• 10 Bake in a preheated 350 oven about 15 minutes or edges just start to turn lightly brown
• 11 do not over bake, so watch carefully.
• 12 Remove cookies to rack to cool completely.
• 13 Note. These really taste wonderful when complely cold.
• 14 One may sprinkle on some lavender scented powed sugar or even drizzle on a lavender colored sugar glaze.
• 15 A lovely tea time cookie