Lavender and Lemon Cookies

• 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

1. Place an oven rack in the center of the oven.
2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
3. In a food processor, pulse together the flours, arrowroot, sugar, lavender, salt and baking soda.
4. Add the butter and lemon zest.
5. Pulse until the mixture forms a coarse meal.
6. Add the honey and lemon juice.
7. Pulse until the mixture forms a soft dough.
8. Form the dough into 1-inch round balls and press into discs, about 1 1/2 inches in diameter and 1/4-inch thick.
9. Arrange in a single layer on the prepared baking sheet.
10. Bake until light brown around the edges, 9 to 11 minutes.
11. Cool for 5 minutes.
12. Transfer to a wire rack and cool completely, about 15 minutes.

flour, almond flour, arrowroot, sugar, dried lavender, salt, baking soda, unsalted butter, lemon, honey, lemon juice

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/lavender-and-lemon-cookies-recipe.html (may not work)