Lavender Tea Cookies Recipe

Directions:

1. If you have a mortar and pestle handy, grind the lavender with the sugar, otherwise just combine. Cream in butter with a fork. Cream in extracts.
2. Add flour gradually and cream together. Your dough will resemble pie crust: crumbly when mixed with a fork, sticky with your fingers.
3. Form dough into a large ball, wrap in plastic wrap, and refridgerate for at least an hour, not much more than two and a half.
4. Preheat oven to 325 degrees. Roll out your dough like pie crust, about 1/4 inch thick, and cut to desired shape and size. I use a shot glass top for a small round shape, which makes a few dozen cookies.
5. For a sweet crispy top, use your finger (clean) to smear a little milk on top of each cookie and sprinkle with sugar. bake 12-15 minutes, until just starting to turn gold.