Hi Sally, I have a large herb garden and give talks on growing and cooking with herbs. I like to make these tasty lavender cookies to take along for everyone to sample.

Note: Be sure to buy the type of lavender that is processed for food and not for crafts to avoid poisons and presertatives.

3 l/2 Tbsp dried lavender
1 C. butter or margarine
3 eggs
2 tsp baking powder
1 tsp vanilla
2 C. sugar
l/2 C. milk
3 l/3 C. flour
1/2 tsp soda

Grind lavender and sugar into powder in a food processor. Cream butter, add sugar and lavender then beaten eggs. Add vanilla. Into one cup of flour sift sode and baking powder. Add this sugar mixture. Alternate remaining four with milk to make a soft dough.
Roll out and cut with small cookie cutters. Bake at 350 degrees for 8-10 min.

Another Cookie that I take with me to my talks that is a big hit are Rosemary-Thyme Shortbread cookies.

Rosemary-Thyme Shortbread Cookies

1 l/2 C. Flour
1/4 C-powdered sugar
9 TBSP unsalted butter
2 TBSP fresh rosemary, finely chopped
2 tsp fresh thyme, finely chopped
1 TBSP granulated sugar
Note: It will take about double the amount of fresh herbs to give you the finely chopped amounts.
Work the powdered sugar and butter together and add the flour, Rosemary and thyme. Knead together with your hands to make a soft dough. Roll dough out to about 3/8" Use small cookie cutters to cut out cookies. Bake at 350 degrees until a light golden brown--do not over bake. Sprinkle with sugar and let cool.

These light and flavorful cookies make a nice accompaniment to a cup of tea and are wonderful with fruit sorbet or sherbert. I especially like them with orange.