Lavender Honey Crunch Cookies (Printer-friendly)

Crisp, aromatic cookies with lavender, honey, and toasted nut crunch for elegant tea time.

# What You'll Need:

01 - 1 ½ cups all-purpose flour

02 - ½ teaspoon baking soda

03 - ½ teaspoon fine sea salt

04 - 2 teaspoons dried culinary lavender, lightly crushed

05 - ½ cup unsalted butter, room temperature

06 - ⅓ cup honey

07 - ½ cup granulated sugar

08 - 1 large egg

09 - 1 teaspoon pure vanilla extract

10 - ¾ cup chopped toasted almonds or pecans

11 - ⅓ cup puffed rice cereal

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together the flour, baking soda, sea salt, and crushed lavender. Set aside.

03 - In a large bowl, cream the butter, honey, and sugar until light and fluffy, approximately 2-3 minutes.

04 - Beat in the egg and vanilla extract until well incorporated.

05 - Gradually mix in the dry ingredients until just combined—do not overmix.

06 - Gently fold in toasted nuts and puffed rice cereal until evenly distributed.

07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.

08 - Bake for 10-12 minutes, or until edges are lightly golden and centers are set.

09 - Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

01 -

The honey creates these incredible caramelized edges while keeping centers tender and chewy.
Lavender and vanilla together taste like something you would order at an elegant patisserie.
That unexpected crunch from the puffed rice makes people ask what you did differently.

02 -

Culinary lavender is absolutely required because ornamental varieties can taste bitter and ruin everything.
Overmixing the dough after adding flour creates tough cookies so stop as soon as you no longer see dry streaks.

03 -

Toast your nuts in a dry pan for 3 to 4 minutes before adding them to the dough.
Let the dough rest in the refrigerator for 30 minutes if you want thicker cookies.