Makes 48-52, dependent on cookie cutter size

Ingredients

• 3/4 cup sugar
• 3 teaspoons dried lavender flowers
• 2 Tablespoons lemon zest
• 1 small Tonka bean finely grated
• 1-2 Tablespoon fresh lemon juice
• 2 sticks butter
• 2 1/2 cups all purpose flour
• 1 egg white, beaten

Method

1. Combine the sugar, lavender, lemon zest, and grated tonka bear in the bowl of a food processor and pulse until combined
2. Cream together the butter and 1/2 cup lavender sugar mixture, until light and fluffy, about 3-5 minutes. Add the flour and salt. Beat until combined, and dough starts to become crumbly. Add 1-2 tablespoons of lemon juice until the dough comes together
3. Roll out the dough on a lightly floured surface to 1/4 inch thickness. Cut out the cookies using your preferred cookie cutter. I used 1 1/2 inch fluted and plain circular cutters for bite-size cookies. Carefully transfer the cookies to a parchment-lined baking sheet using a spatula.
4. Cover the baking sheet with plastic wrap and refrigerate for 10-15 minutes. Roll out the leftover scraps, and repeat with the dough
5. While the cookies are chilly, reheat the oven to 325 degrees F. Brush each cookie with beaten egg white, then sprinkle with the remaining lavender sugar
6. Bake the cookies on the middle rack of the oven for 12-13minutes or until just lightly golden on the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely
7. Cookies can be stored in an airtight container for up to 4 days.