Lavender Blossom Cookies

Fix the parchment briefly with a little butter so it doesn't slip while portioning.

The butter should be really soft; this makes the dough more even and yields finer cookies.

Use the egg at room temperature for easier blending with the butter-sugar mixture.

Sifting aerates the dry ingredients and helps avoid lumps.

Use lavender sparingly — too much can quickly give a soapy taste.

Use a slightly moistened spoon or a small ice cream scoop for cleaner shaping.

Watch them toward the end of baking time: once the edges are golden, they are usually perfect.

They are still soft right after baking and can break easily, so let them firm up briefly.

Once fully cooled they become nicely crisp and store well.