1 bunch Veggie Box thyme
1 bunch Veggie Box lavender
2 sticks of butter, cold to make rolling easier
2 cups powdered sugar
3 cups of flour
1 medium egg
2 tsps vanilla extract
Zest of 1 lemon
Pinch of salt

1 bunch Veggie Box thyme 1 bunch Veggie Box lavender 2 sticks of butter, cold to make rolling easier 2 cup s powdered sugar 3 cup s of flour 1 medium egg 2 tsp s vanilla extract

Remove thyme leaves until you have one tbsp and
set aside. Remove lavender buds until you have
two tbsp and set aside.

In large bowl, cream together butter and powdered
sugar until combined. Add egg, vanilla, salt, thyme,
lavender, and lemon zest. Mix until combined.

Add flour 1/2 cup at a time and knead. If using a
stand mixer, a dough hook may be used. Dough will
be stiff, and hold together when pressed, but will
be slightly crumbly. Wrap dough and refrigerate for
a minimum of a half hour, to relax the gluten and
make it easier to roll out.

To bake: Preheat oven to 375F. Roll out dough with
a rolling pin to about ¼ inch. If desired, cut out
shapes. Place on a parchment lined baking sheet.
Bake at 375F for about 10 minutes. Cookies should
barely be turning gold on the edges. Reroll leftover
dough to make more cookies. If dough becomes
sticky and hard to roll, place back in the fridge for
10-20 mins.

Recipe adapted from MyKitchenCoop.com