- 1 cup earth balance butter, or any vegan butter of choice
- 1/ 2 cup powdered sugar
- 2 cups flour
- 1 1/ 2 teaspoon culinary lavender
- 1 tablespoon lemon juice
- 1 zest lemon
Preheat oven to 350 degrees
Cream butter and sugar, slowly stir in flour.
Finely chop culinary lavender to release the flavor. Zest lemon and squeeze to yield a tablespoon of the juice. Stir into the mixture. Add more lemon if you desire.
Press violets onto each cookie.
Bake 10-12 minutes. Let cool and garnish with more fresh violets on a vintage tea tray. Serve with an herbal tea like rose or chamomile.