White Chocolate Lavender Cookies

This is a basic recipe for icebox sugar cookies, which can be altered in many ways.  Cymone didn't realize that lavender is edible, so we decided to make something with it for her to try.  They turned out beautifully.

Ingredients:

1 1/2 cups flour (we used the soft white flour from Bluebirdgrain Farms)

1 1/2 tsp baking powder

1/4 tsp salt
10 tbsp unsalted butter, softened
2/3 cups sugar
1 large egg
2 tsp vanilla
1/2 cup white chocolate chips
2 tbsp fresh or dried lavender, lightly ground in a food processor

Directions:

- Whisk together flour, baking powder and salt.

- Beat butter and sugar together on medium speed until fluffy and well blended.

- Add egg and vanilla, continue to beat until well combined.

- Stir the flour mixture into the butter mixture.  Add chocolate chips and lavender.  Mix until blended and smooth.

- Cover and refrigerate until firm, 30 mins.

- Place dough on one end of wax or parchment paper.  With lightly greased hands, shape into 11-inch long log.  Roll up in paper, twisting the ends of the paper to prevent unrolling.  Freeze until completely frozen, 3 hours or overnight.

- Preheat oven to 375 degrees (F).  Grease cookie sheets.
- Gently peel paper off the log and cut the log cross-wise into 1/8-inch-thick slices.  Transfer slices to cookie sheets, spacing about 2 inches apaprt.
- Bake, one sheet at a time, until the cookies are golden, just slightly darker at the edges (7-10 mins).
- Enjoy!  Yum!