14 Tbsp unsalted butter, softened
3/4 cup sugar
1 egg yolk
2 Tbsp lemon juice
1 Tbsp lemon zest
1 1/2 cups all-purpose flour
1/2 cup arrowroot powder or cornstarch
3-4 Tbsp Veggie Box fresh calendula flower petals, minced
1 Tbsp minced fresh thyme
pinch salt

14 Tbsp unsalted butter, softened 3/4 cup sugar 1 egg yolk 2 Tbsp lemon juice 1 Tbsp lemon zest 1 1/2 cups all-purpose flour 1/2 cup arrowroot powder or cornstarch 3 -4 Tbsp Veggie Box fresh calendula flower petals, minced 1 Tbsp minced fresh thyme

Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest and stir to combine. Then add the flour, arrowroot, calendula, thyme, and salt. Gently stir everything together until the dough barely holds together. Take the dough out of the bowl and form it into a log shape.
Wrap it tightly with parchment paper, twisting the ends to help hold it all together. Put in the fridge or freezer for about 30 minutes, or until firm.
When ready to cook, preheat the oven to 300°F. Slice the log into 1/4 inch rounds.Put them on a parchment lined baking sheet, about an inch or so apart.
Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft. Let them cool on the baking sheet for several minutes before transferring them to a cooling rack.

Note: You can experiment with other herbs and flowers, such as violets, lavender, oregano, and sage!