• 2 sticks cold butter
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 2 tsp crushed dried lavendar
• 1 to 2 tsp cold heavy cream
• 1/4 to 1/3 cup turbinado sugar for garnish

Mix dry ingredients together in a medium mixing bowl. Crush

the lavender in the palms of the hands until ground and mix into dry
ingredients, or crush the dried lavender in a mortar and pestle. Cut butter
into mixture with a pastry cutter. This will be very crumbly and may not hold
together like dough. Add a little heavy cream, one teaspoon at a time until
dough will hold together, when gathered up in the hand. Pick up dough and mix
together by hand until dough holds together in a ball. Refrigerate dough for
one hour or more until very chilled. Roll out dough on a floured board with a
floured rolling pin. Cut dough with heart shaped cookie cutters (about 2 inches
across) and place on parchment paper on a baking sheet. Top each cookie with a
sprinkling of turbinado sugar before baking. Bake in a 350 degree oven for 9 to
10 minutes until edges of cookies start to turn light golden brown. Makes about
3 dozen 2-inch sized cookies.