Lavender-Lemon Honey Cookies

Mix butter, sugar, honey, vanilla, lemon zest and egg together in large mixing bowl. Combine flour, baking soda and salt in another bowl. Add dry ingredients to the honey mixture and stir until well combined. Refrigerate until dough has hardened, about 1 hour.

Preheat oven to 375F. Scoop out dough and roll into 1-inch balls, then roll the balls in sugar and press lightly to slightly flatten them. Place cookies on parchment-covered baking sheets and bake for 7-8 minutes. Remove cookies from the sheet immediately and cool on a rack.

Makes approximately 3 dozen cookies.

Note: I’ve found lavender sugar at the local Charleston Farmer’s Market, but you can buy it online, or you can make your own by combining 1 cup sugar with 1.5 tablespoons lavender and half a vanilla bean. Let the sugar mixture sit for 3-4 weeks, shaking the container occasionally, before using.