Creamy lemon curd and floral lavender are the perfect match in these
tender treats!

Ingredients

1 cup unsalted butter, softened

⅓ cup packed brown sugar

⅓ cup white sugar

2 large egg yolks

2 teaspoons dried lavender (use food-grade lavender)

1 teaspoon vanilla extract

1 teaspoon almond extract

2 ¼ cups all-purpose flour

2 teaspoons cornstarch

½ teaspoon salt

⅓ cup lemon curd

2 tablespoons honey (added several drops of food grade Lavender oil to warm honey)

Directions

1.    Line two baking sheets with parchment paper.

2.    Cream butter, brown sugar, and white sugar in a bowl. Mix in egg yolks, lavender, vanilla, and almond extract until combined.

3.    Whisk together flour, cornstarch, and salt in a separate bowl. Add to butter mixture and mix to combine.

4.    Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Use your thumb (or another utensil, like the bottom of a shot glass) to make indentations in the center of each cookie. Add enough lemon curd to completely fill each indentation. Place baking sheets in the refrigerator to chill for 20 minutes.

5.    Preheat the oven to 375 degrees F (190 degrees C).