Ingredients

• 1 1/4 cups Butter room temperature
• 1/4 cup Shortening room temperature
• 1 1/4 cups Powdered Sugar
• 2 tsp Vanilla Extract
• 1/4 tsp Salt
• 1 Tbsp Organic Lavender Buds dried
• 3 cups Organic Unbleached White All-Purpose Flour

• 3 Tbsp Powdered Sugar
• 1-3 tsp Fresh Lemon Juice
• 24 Edible Flowers Pansies, ect, rinsed, dried, and pressed

Instructions

1. Cream room temperature butter and shortening in a stand mixer until creamy.
2. Add in the sugar, vanilla, salt and lavender and continue to beat. With the mixer on low, add the flour in batches until incorporated.
3. Place the dough on plastic wrap, seal and refrigerate for 30 minutes.
4. Preheat the oven to 350°F. Roll the dough out to 1/4-inch thickness and cut with cookie cutters.
5. Place on baking sheets lined with parchment paper and bake for 13-15 minutes. Allow to cool to room temperature before decorating.
6. Mix together powdered sugar and a few drops of lemon juice until you get a glue-like consistency. Brush sugar-glue onto each cookie and place a flower on top, sealing down the edges if they want to curl with additional "glue."
7. Allow to dry and serve. The cookies will keep up to three days in an airtight container.