Time: 10 minutes preparation and 10 minutes cooking,
Yield: 25 Cookies
3/4 C. all-purpose flour
1/2 C. almond flour
2 Tbs. arrowroot
2 Tbs. sugar
1 Tbs. dried lavender
1/2 tsp. fine sea salt
1/2 tsp. baking soda
1/2 C. unsalted butter, chilled
2 Tbs. fresh lemon zest
2 Tbs. honey
1 Tbs. fresh lemon juice
Preheat oven to 350 degrees. Place parchment paper on a baking sheet.
In a medium bowl, mix together all-purpose flour, almond flour, arrowroot, sugar, lavender, salt and baking soda. Mix well, in food processor if you have one, until dry ingredients are totally integrated.
Cut butter into 1/2" pieces and soften very slightly in microwave. Add softened butter and lemon zest to bowl and mix together until a coarse meal forms. Add honey and lemon juice to mixture and mix until soft dough forms.
Spoon dough into 1" balls and drop on baking sheet. Using the flat of a cup flatten the balls into discs, 1 1/2" in diameter and 1/4" thick. Bake for 10 minutes or until light brown around the edges. Let cool for 5 minutes and transfer to wire rack. Enjoy!