2 eggs

2/3 C Winterhill Lemon Olive Oil

2 tsp vanilla

1 tsp grated lemon peel

¾ C sugar

2 C flour

2tsp baking powder

½ tsp salt

1 TBSP culinary grade Lavender, processed in coffee grinder or grind with rolling pin

Heat oven to 400 degrees. Beat eggs w/fork or whisk until well blended. Stir in oil,vanilla and lemon zest. Blend in sugar until mixture thickens. Mix dry ingredients and blend into sugar-egg mixture. Drop by spoonfuls on ungreased baking sheet. Mix Culinary grade Lavender with sugar. Flatten each cookie with bottom of a wet glass dipped in sugar/lavender mixture, pressing glass into sugar mixture for each cookie. Sprinkle additional Lavender Sugar over each cookie. Bake 8 minutes or just until a delicate brown around the edges. Remove from pan to cool.