lavender & lemon cookies

My sister, her friend & I made these cookies this weekend:

let's get a close up...

We LOVED them, my fiance did not.  They taste more like lavender than lemon, just a heads up. This recipe is from Giada {love her} and is easy and quick {I promise}. What wasn't easy and quick? Locating almond flour.  I'm now certain only a few health food stores carry it. I finally found it in bulk {which was great because you only need 1/2 cup} at Rainbow Grocery.  

Anyway, if you like lavender & lemon...this is a delicious recipe! 

3/4 cup all-purpose flour

1/2 cup almond flour

2 tablespoons arrowroot

2 tablespoons sugar

1 tablespoon dried lavender

1/2 teaspoon fine sea salt

1/2 teaspoon baking soda

1 stick unsalted butter, cut into 1/2-inch pieces, chilled

1 large lemon, zested

2 tablespoons honey

1 tablespoon fresh lemon juice

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a food processor, pulse together the flours, arrowroot, sugar, lavender, salt and baking soda.

Add the butter and lemon zest. Pulse until the mixture forms a coarse meal. Add the honey and lemon juice. Pulse until the mixture forms a soft dough. Form the dough into 1-inch round balls and press into discs, about 1 1/2 inches in diameter and 1/4-inch thick. Arrange in a single layer on the prepared baking sheet. Bake until light brown around the edges, 9 to 11 minutes. Cool for 5 minutes. Transfer to a wire rack and cool completely, about 15 minutes.

Enjoy!