2 ¼ cups all purpose flour

1 Tablespoon Earl Grey Lavender – finely ground

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ¼ cup granulated sugar

1 cup unsalted butter, softened to room temperate

1 large egg

2 teaspoons vanilla extract

Garnish – 2 Tablespoons granulated sugar

1. Preheat oven to 350*F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, wisk together flower, Earl Grey Lavender Tea, baking powder, baking soda and salt.

3. In a separate bowl, combine sugar and butter.  Beat on medium-high until light and fluffy, 2-3 minutes.  Scrape down the sides of the bow. Add egg and vanilla and bead on low until just combined.  Scrape down sides and beat for 30 more seconds.

4. Use 2-tablespoons of dough and roll into balls.  Place on prepared baking sheets at least 2 inches apart. Sprinkle dough balls with granulated sugar.

5. Bake at 350*F for 10-12 minutes, on until edges have set and centers are still gooey.  The cookies will puff when baking, allow them to cook on the baking sheet for 20 minutes or until the cookies set and feel firm to the touch.

6. Serve warm or room temperature.  Store in airtight container for up to 3 days.

Enjoy with your favorite cup of Pureblend Tea! We suggest English Breakfast, Exotic Black, Honeybush Mint or Mystic Jasmine.