2 t. culinary lavender flowers
2 cups app purpose flour
1 & 1/2 t. BP
Pinch of salt
6 T. butter
1/3 cups shortening
3/4 cup sugar
1 egg
1 T. milk
1 t. vanilla

Preheat oven to 375

Mix together flour, BP and salt, and set aside.

Cream butter and shortening for 30 to 60 seconds.
Add sugar and lavender buds.
Beat until light & fluffy
Beat in egg, milk and vanilla.
Add the dry ingredients to the mixture, and beat until well combined.

DROP by Teaspoonfuls onto an ungreased cookie sheet or parchment paper, about 2 inches apart.
Bake for about 10 minutes until golden brown.

Excellent with tea! Delicate & light & rich