Perfect with brunch or afternoon tea, these little cookies offer lovely and surprising flavors. Because they are crisp (perfect for dunking), they will keep well in a sealed storage container on your counter or in the freezer. Let’s get started!

Ingredients (Makes 3 dozen cookies)

2/3 cup vegetable oil

1/3 cup honey

3/4 cup white sugar

1 egg

Lavender (L) and Chamomile (R)

1 teaspoon lavender buds*

1 teaspoon chamomile flowers, crushed*

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Additional sugar (white or decorative colored) for rolling

*Note: The contents of one herbal tea bag (any flavor you desire) may be substituted for the lavender and chamomile in this recipe. I think Celestial Seasonings’ “Sleepytime Tea” works well here. Whatever you use, I recommend crushing the herbal tea in your hands before adding to the recipe.

Directions

Step 1) Use an electric mixer to blend together the vegetable oil, honey, white sugar, egg, lavender, and chamomile. The mixture might appear to crystallize at the beginning; that’s OK. After a minute or two of mixing, you should have a nice, pale yellow batter.

Step 2) Use a big wooden spoon to stir in flour, baking soda, baking powder, and salt. Refrigerate dough (covered) for 2 hours or overnight.

Step 3) Roll teaspoons of dough into balls, and roll balls in sugar. Place dough balls two inches apart on baking sheets lined with parchment paper.

Step 4) Gently press down on each dough ball with the flat bottom of a drinking glass, forming circles of dough approximately 1/3 inch thick.

Step 5) Bake cookies in a preheated 350 degree oven for 8 minutes or until the edges just begin to turn golden brown. Transfer cookies to a wire rack for cooling.