• First, prepare lavender sugar. In a spice grinder, coffee grinder, or using a mortar and pestle, finely grind up the lavender flowers into a powder.
• Add the lavender to the ½ cup of sugar in a large bowl and rub in with your finger tips. You want the sugar to smell fragrant and the lavender to be mixed in evenly. This will take a few minutes of mixing.
• Add the room temperature butter, brown sugar, and salt to the lavender sugar bowl. Mix on high for 2 minutes until light and creamy.
• Add the egg, honey, lemon zest and continue to beat on high until the mixture is smooth and shiny, 1-2 minutes.
• Sift the flour, baking soda, salt, and cornstarch and gently fold in to form a soft dough.
• Gently fold in the teaspoon of poppy seeds making sure they are evenly incorporated.
• Using a one ounce cookie scoop or a tablespoon, scoop out equal portions of cookie dough onto a baking sheet.
• Refrigerate dough for at least on hour to allow the flavors to mingle and the flour to absorb. You can leave the dough in the fridge for up to two days or freeze for 3 months.
• Preheat oven to 350*F.
• Place 6 cookies on a parchment lined baking baking sheet and bake for 8-10 minutes. These cookies will spread while baking so make sure to leave 2 inches of space around the dough.
• The cookies are done when the edges are light golden brown.
• Transfer to a wire rack to cool to room temperature before drizzling with glaze.

Lemon Lavender Glaze

• In a small microwave save glass or bowl, heat up the milk for 30-50 seconds. You want the milk to be very hot but not bubble over.
• Add the lavender flowers to the hot milk. Cover and let steep for 10 minutes.
• Strain the lavender flowers from the milk into a small bowl. I press the milk out of the flowers in the strainer to get all of the flavor out.
• Add the powdered sugar to a mixing bowl and add the lemon juice and a tablespoon at a time of the lavender milk. I used 2 tablespoons of lavender milk. You want the consistency of the glaze to be like maple syrup. Not too thick where you can't drizzle it with a spoon but not too tin where it is watery.
• If you have leftover lavender milk, drink it or add to coffee or tea. It's wonderful.
• Using a teaspoon or fork, drizzle the glaze in a zig zag pattern on top of the cooled cookies on the wire rack.
• Allow the glaze to set up for 30 minutes to an hour before packaging or storing.
• These cookies will stay fresh for up to a week in a closed container on the counter.
• Enjoy!