INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
LAVENDER SHORTBREAD COOKIES
Step 1
In a large bowl, beat the butter and sweetener together until lightened and fluffy, about 2 minutes. Beat in the almond flour, coconut flour, vanilla extract, and salt until well combined. Stir in the lavender flowers.
Step 2
Divide the dough between two sheets of waxed paper and roll the two sections into logs about 2 inches in diameter. Wrap tightly in the waxed paper and freeze at least one hour.
Step 3
Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper or silicone liners. Using a sharp knife, slice the dough into 1/4 inch slices. Place on the prepared baking sheets.
Step 4
Bake 12 to 15 minutes, until light golden brown.
