2 cups all-purpose gluten-free flour, spooned and leveled
2 tablespoons corn starch
1/2 teaspoon Kosher salt
1 cup (2 sticks) unsalted butter, room temperature
3 tablespoons honey
1/3 cup granulated sugar
2 teaspoons dried lavender
1/2 teaspoon vanilla
Instructions
Use a mortar and pestle or another flat, hard surface to slightly grind up the lavender. It doesn’t have to be super fine, but we don’t want any big chunks of lavender.
In a medium bowl, combine the flour, corn starch, salt, and lavender.
In a large bowl, beat the butter, honey, and sugar for about three minutes, until very smooth and creamy. Scrape down the sides of the bowl with a spatula, then beat in the vanilla extract for another minute.
Beat the dry ingredients into the wet ingredients for one to two minute. The mixture will be dry and crumbly at first, then will slowly come together.
Scrape the dough into one hand and place on a clean surface lightly dusted with flour and knead it for a minute, just to make sure everything is well incorporated.
Divide the dough in half, and form each half into a log that is about 8 inches long and 2 inches in diameter. Cover each log with plastic wrap, then use a cutting board or flat surface to gently press down on each long side of the log to create four corners. It doesn’t have to be perfect; it will just give the cookies some shape when baking. Let the logs chill in the refrigerator for at least one hour.
When the dough is nearly ready, preheat your oven to 325 degrees and line two baking sheets with some parchment paper.
Now it’s time to cut cookies out of the log. Take a short side of the log and cut 1/2-inch pieces down the entire log. You should get 12 to 18 pieces. Transfer the pieces to a prepared baking sheet, about 1 inch apart from each other.
Bake the cookies for 18 to 20 minutes, until they are a light golden color.
Let the cookies cool for 10 minutes on the baking sheets before transferring to a cooling rack to cool completely. These can be stores in an airtight container for up to one week.
