Lemon Lavender Honey Cookies

• 1 Cup unsalted butter, softened (2 sticks)
  
• 1/2 Cup granulated sugar
  
• 1/4 Cup Double Barrel Honey (or 3–4 tbsp, to taste)
  
• 1 teaspoon vanilla extract
  
• Zest of 1 large lemon (about 1 tablespoon)
  
• 1–1 1/2 teaspoons culinary dried lavender, lightly crushed
  
• 2 1/4 cups all‑purpose flour
  
• 1/2 teaspoon kosher or fine sea salt

Optional simple lemon glaze:

• 1 Cup powdered sugar
  
• 2–3 tablespoons fresh lemon juice

INSTRUCTIONS:

1. In a mixing bowl, cream the softened butter, granulated sugar, and Double Barrel Honey together until light and fluffy, 2–3 minutes.
   
   

2. Mix in the vanilla, lemon zest, and crushed lavender until just combined.
   
   

3. Add flour and salt, mixing on low until a soft dough forms; it may look a bit crumbly but should hold when pressed together.
   
   

4. Divide the dough in half, shape into 2 logs (about 1 1/2–2 inches thick), wrap in parchment or plastic, and chill at least 1 hour until firm.
   
   

5. When ready to bake, preheat oven to 325–350°F (165–175°C) and line a baking sheet with parchment.
   
   

6. Slice logs into 1/4‑inch rounds (or roll the dough to 1/4 inch and cut with cookie cutters) and arrange on the sheet, spacing slightly.
   
   

7. Bake 10–14 minutes, until edges are just turning golden but centers are still pale; cool on a rack.

Optional Lemon Glaze

• Whisk powdered sugar with enough lemon juice to make a thick, pourable glaze.
  
• Drizzle over cooled cookies and, if you like, finish with a tiny pinch of lavender on top of each.