A crisp, fragrant treat that’s made with light buttery cookie dough. The taste is both sweet and floral.

Scale

2 -sticks of butter (1 cup)

3/4 cup granulated sugar

1/4 cup powdered sugar

1/2 teaspoon of salt

1/4 cup of honey

1 teaspoon quality vanilla

1 large egg

2 1/2 cups flour

FOR GLAZE:

3/4 cup powdered sugar

1/4 cup of heavy cream

1/2 tsp of vanilla

3 teaspoons of water (depending on the desired consistency)

GARNISH:

3 tablespoons of lavender buds (crushed)

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Cream butter, granulated sugar, powdered sugar, salt, honey, vanilla, and egg in a bowl with a mixer until well combined.
Add flour until just combined.
Form into discs and wrap in plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 350.
Flour surface area and rolling pin and roll dough 1/4 inch thick. Using a cookie cutter, cut out cookies. The picture shown above used a 3.5-scalloped cookie cutter.
Place on a baking sheet and bake for 12-15 minutes.
While the first batch is baking, prepare the cookie’s glaze by combining powdered sugar, heavy cream, and water and mixing with a whisk to desired consistency. If it becomes too thin, add more powdered sugar. If too thick, add a tsp of water.
Once the cookie cools, dip the whisk in the glaze and shake it back in forth over the cooking in a zig-zag fashion.
Garnish lightly with crushed lavender, and enjoy!

This cookie stores nicely in the freezer wrapped tightly in plastic wrap for about 3 months.