Lavender Honey Crunch Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - 1 cup soft butter, unsalted
02 - 3/4 cup white sugar
03 - 1/4 cup natural honey
04 - 1 big egg
05 - 1 teaspoon pure vanilla
06 - 2 1/2 cups plain flour
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon table salt
09 - 2 tablespoons dried cooking lavender buds
10 - 1/4 cup finely diced almonds or walnuts (if you want)

→ Finishing Touch

11 - 2 tablespoons white sugar
12 - 1 teaspoon dried lavender

# Instructions:

01 - Beat soft butter with white sugar in a big bowl until it looks pale and feels airy.
02 - Stir in honey, egg, and vanilla until everything's smooth and well-mixed.
03 - Mix flour, baking soda, and salt together in another bowl.
04 - Slowly pour dry mix into wet ingredients, stirring just enough to combine.
05 - Carefully mix in lavender buds and nuts (if you're using them).
06 - Put dough in the fridge for 30 minutes so it's easier to handle and won't flatten too much when baked.
07 - Turn oven to 350°F (175°C) and put parchment on your baking sheet.
08 - Grab tablespoon amounts of dough, roll them into little balls, and set them 2 inches apart on your lined sheet.
09 - Press each ball down a bit with your fingers or a spoon.
10 - If you'd like, scatter some sugar and a tiny bit of lavender on top for taste and looks.
11 - Let them bake for 10-12 minutes until they're just turning golden at the edges and firm in the middle.
12 - Leave cookies on the hot sheet for 5 minutes before moving them to a wire rack to finish cooling.

# Notes:

01 - Don't go overboard with the lavender since the flavor gets stronger as cookies cool down.

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