Spring blooms

As the months change from April showers (or draughts I suppose) to May flowers, I like to think of ways to stay in the season. For the adventurous amongst you, here's a great opportunity to try some new flavors. In keeping with a theme of flowers, try baking cookies using rose or lavender. These are very distinct tastes and I must admit, don't appeal to everyone. However if you're interested, check this out:

Lavender and Lemon Cookies
Giada De Laurentiis

Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup almond flour
• 2 tablespoons arrowroot
• 2 tablespoons sugar
• 1 tablespoon dried lavender
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1 stick unsalted butter, cut into 1/2-inch pieces, chilled
• 1 large lemon, zested
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice

Directions

1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a food processor, pulse together the flours, arrowroot, sugar, lavender, salt and baking soda.
3. Add the butter and lemon zest. Pulse until the mixture forms a coarse meal.
4. Add the honey and lemon juice. Pulse until the mixture forms a soft dough.
5. Form the dough into 1-inch round balls and press into discs, about 1 1/2 inches in diameter and 1/4-inch thick.
6. Arrange in a single layer on the prepared baking sheet.
7. Bake until light brown around the edges, 9 to 11 minutes. Cool for 5 minutes.
8. Transfer to a wire rack and cool completely, about 15 minutes.

Happy baking!