I think I'm going to make them with a mixture of whole-wheat and regular flour because I really love gritty-grainy cookies. Apparently you can substitute 3/4 cup of whole wheat flour for 1 cup of regular flour (though there appears to be some debate about outcome), so there's an opportunity for a little experimentation here, which is always fun/occasionally disappointing...
I'll report back.
1/2 cup almond flour (Can you believe I actually just have this in my pantry?!?)
2 tablespoons arrowroot
2 tablespoons sugar
1 tablespoon dried lavender
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1 stick unsalted butter, cut into 1/2-inch pieces, chilled
1 large lemon, zested
2 tablespoons honey
1 tablespoon fresh lemon juice
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a food processor, pulse together the flours, arrowroot, sugar, lavender, salt and baking soda.
Add the butter and lemon zest. Pulse until the mixture forms a coarse meal. Add the honey and lemon juice. Pulse until the mixture forms a soft dough. Form the dough into 1-inch round balls and press into discs, about 1 1/2 inches in diameter and 1/4-inch thick. Arrange in a single layer on the prepared baking sheet. Bake until light brown around the edges, 9 to 11 minutes. Cool for 5 minutes. Transfer to a wire rack and cool completely, about 15 minutes.
Oh wait-- I've also got a P.S.
Unrelated, except that it also involves baked goods: John made homemade banana bread over the weekend, and my mother-in-law suggested making it into french toast (aka. soaking it in egg and milk and frying it.) Holy-hotdogs! It's like eating crack for breakfast. It's so delicious that I'm considering serving it with ice cream for dessert at my next dinner party. Yum, yum, yum.