From Cooking Light

​

Ingredients: 1 1/4 cups granulated sugar

1/2 cup brown sugar

1/2 cup unsalted butter, softened

1 teaspoon vanilla extract

1 large egg

7.9 ounces (about 1 3/4 cups) all-purpose flour*

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons grated lemon rind

2 tablespoons lemon curd

1 tablespoon poppy seeds

1 teaspoon dried lavender buds

Parchment Paper

 

Preparation: Preheat oven to 350°. Combine granulated sugar, brown sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add egg; beat just until blended. Beat in flour, baking soda, and salt. Beat lemon rind, lemon curd, poppy seeds, and dried lavender buds into cookie dough at medium speed. Drop dough by tablespoonfuls 2 inches apart on parchment paper-lined baking sheets. Bake 10 to 12 minutes or until lightly browned.

 

*I used 1 cup unbleached all purpose flour and ¾ cup white whole wheat flour.