Today is something a little different.  A tender shortbread cookie that melts in your mouth, with a subtle lavender flavor.  A darker, stronger honey will bring out the flavor of the honey more.

Lavender Honey Shortbread Cookies

• 2 c. flour
  
• 2 1/2 tsp dried lavender buds
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3/4 c. salted butter, at room temperature
• 1/2 c. powdered sugar
• 2 Tbsp honey

Whisk together flour, lavender buds, salt, and baking powder in a medium bowl.  Set aside.

In the bowl of an electric mixer, beat butter, powdered sugar, and honey at medium speed, until light and fluffy.  Mix in the flour mixture until just blended.

Shape dough into a 12 inch log.  Wrap tightly in plastic, and chill 1 hour, or until firm.

Preheat oven to 350 and line baking sheets with parchment paper.  Cut log into 1/2 inch slices.  Place 2 inches apart on prepared baking sheet.

Bake 12 minutes, or until set.  Cool on baking sheets 3 minutes, then remove to wire racks to cool completely.