1 cup butter

1 cup sugar

1 tbsp fresh or dried lavender flowers (I leave them whole, but it’s your choice)

1 tsp vanilla extract

1 large egg

2 tsp baking powder

1/2 tsp salt

3 cups flour

 

Preheat oven to 400F

 

In large bowl, cream butter, sugar, and lavender flowers. Beat in vanilla and egg. Add baking powder and flour, one cup at a time. Do not chill dough.

 

Divide dough into 2 balls. On floured surface roll each ball about 1/8 inch thick (or use cookie cutters as a guide).

 

Bake cookies on ungreased cookie sheet for 6-7 minutes, or until cookies are lightly browned. Remove to cooling racks. Cool completely before icing.

 

 

Honey-Blackberry Icing:

 

1 cup confectioner’s sugar

2 tsp Torani Blackberry Syrup

2 tsp Honey

1/2 tsp water

 

Mix in small bowl. Add water by 1/2 tsp until desired consistency. Add more confectioner’s sugar if too thin. Brush on cookies with pastry brush.