Lavender Tea Cookies

1 cup unsalted butter
2/3 cup sugar
1 egg, beaten
1 ¼ cup flour
2 tbl.  dried lavender flowers
3-4 drops lavender essential oil

Line cookie sheet with parchment paper.  Preheat oven to 350 degrees.  Cream butter and sugar.  Add egg and beat well.  Stir in flour and flowers. Add essential oil one drop at a time. Mix well by hand.  Drop by teaspoonful onto parchment paper, spacing widely to allow for spread.  Bake 15 to 20 minutes, until pale golden and edges are tinged brown.  They will be soft until cooled.  Store in airtight tin.  Makes 30 cookies.

Navy Bean Spread

This makes a hearty amount.  Serve with crackers or fresh veggies.

PREPARATION:

1. Blend the following ingredients until smooth and creamy.

 3          large cans (15-ounce) white navy/northern beans (drained and rinsed)  Of course you can cook your own!

2 or 3        cloves of fresh garlic, minced
1/4 c         fresh lemon juice

While the blender is running, drizzle in 1/2 c   E V olive oil (Be sure to use cold pressed!) until the spread is thoroughly mixed.

2. Pour the creamy mixture into a bowl and add the remaining ingredients. Blend them together by hand or a mixer to create a unique bean spread!

2 tsp         ground cumin
1 tsp         chili powder or 2 T of chopped green chilies
2-3 T         fresh basil or rosemary    Be wild-Add some of both!  Try some of your other favorite herbs!

1 tsp         kosher or sea salt
Freshly ground coarse pepper to taste.
1/4 c         sun-dried tomatoes, drained and minced (optional)

Try serving on thin toasted pieces.

Lemon Balm Muffins

½ cup butter
1 cup sugar
2 eggs
1½ cups flour
1 tsp. baking powder
½ tsp. salt
Grated lemon peel from 1 lemon (reserve/set aside juice)
½ cup milk
½ cup nuts (optional)
¼ cup powdered sugar
Finely chopped lemon balm and rosemary (to taste)

1. Cream sugar and butter.
2. Add eggs.
3. Sift together dry ingredients.
4. Add lemon peel.
5. Alternate adding dry ingredients and milk a little at a time.
6. Mix well.
7. Add nuts and herbs.

 Spray muffin pan & bake @ 350˚ 12-13 minutes.

Makes 12 muffins or 24 mini muffins

 Glaze:

 Mix ¼ cup powdered sugar with reserved lemon juice.

Pour over warm muffins after removing from pan.