Ingredients: 1/2 cup shortening 1/2 cup butter, softened 1-1/4 cups sugar 2 eggs 1 tsp vanilla extract 1/2 tsp almond extract 2-1/4 cups all-purpose flour 4 tsp dried lavender flowers 1 tsp baking powder 1/2 tsp salt

Directions:

In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, lavender, baking powder and salt; gradually add to creamed mixture and mix well.

Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray.

Bake at 375° for 8-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Store in an airtight container. Note: the cookies can tolerate being frozen for up to a month.

Yield: about 7 dozen.

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