3 and 1/2 tablespoons dried food-grade lavender
2 cups raw sugar
1 cup butter
3 large eggs - beaten
1 1/2 teaspoons vanilla extract
3 cups King Arthur flour sifted with 2 teaspooons baking powder, 1/2 teaspoon baking soda, and a pinch of nutmeg.
1/2 cup half-and-half
Grind the sugar and lavender together in a food processor or mortar and pestle until very finely granulated. Cream the butter, adding the sugar and lavender gradually, then the beaten eggs and vanilla. Add the four mixture alternately with the half-and-half until a soft dough is formed.
Drop by teaspoons-full onto lightly greased or nonstick cookie sheet. Bake at 350F for 8-10 minutes.