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    Throughout history, lavender has been linked to romance and affection. A gentle hint of the fragrant herb pairs with the flavor of lemon in these delicate sugar cookies. Yield: 40 cookies Prep time: 35 - 40 minutes, plus 1 hour for chilling dough
Baking time: 10 - 12 minutes per batch
Difficulty Level: Moderate
   
 Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy. Beat in egg, vanilla and lemon extracts. Reduce speed to low and add flour, salt and lavender, mixing until just combined. Divide dough into 2 balls, flatten into disks and wrap each in plastic. Chill for a minimum of 1 hour or overnight. Preheat oven to 350 degrees. Remove one disk from refrigerator and roll out to 1/4-inch thickness on a well-floured surface. Cut out as many cookies as possible and place on ungreased cookie sheets, about 1 inch apart. Bake cookies until edges are golden, 10 to 12 minutes. Sprinkle with superfine sugar and allow cookies to set for five minutes then transfer to racks to cool completely. Meanwhile, gather scraps and chill for 10-15 minutes. Make more cookies with second chilled disk and scraps and bake on cooled baking sheets. Store lavender hearts in an airtight container separated by layers of plastic or waxed paper at room temperature for up to a week. Freeze for up to one month.  Calories 76, Total Fat 4g; Saturated Fat 2g; Cholesterol 14mg; Sodium 31g; Carbohydrates 10g; Sugars 4g; Protein 1g; Vitamin A 3% DV; Iron 2% DV. |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
