1/4 t. fresh lavender flowers

1/4 c. sugar

1 c. soft butter

1/4 c. powdered sugar

1 large egg

2 1/8 c. flour

1/2 t. baking soda

1/2 t. cream of tartar

1/4 t. salt

1/2 t. lemon extract

sugar to sprinkle

In a mini-food processor, grind lavender with sugar. Cream sugar with butter and powdered sugar. Add egg. Stir in lemon extract, then flour, soda, tartar, and salt; blend well. Using large ice cream scoop (1/2 c. approx. size), scoop-up dough and place on greased cookie sheet. Flatten dough-scoops with the bottom of a large glass, and sprinkle with sugar. Bake in preheated 375 degree F. oven for 20 to 25 minutes or until golden. Cool and serve.