So Succulent Gardens

Now you made the lavender sugar, here is a starter recipe.

• 1/3 cup firm Butter
• 2 1/4 cups All-purpose flour
• 1/4 cup Lavender sugar
• 1 tablespoon grated Lemon peel
• 1 teaspoon  Royal Velvet Culinary Lavender
• 2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 1/3 cup Milk
• 3 ounces soften  Cream cheese
• 1 Egg
• Lemon juice and additional lavender sugar

Preheat oven to 400 degrees. Cut the margarine into the flour, lavender sugar, lemon peel, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Gradually stir the milk into the cream cheese in a small bowl until smooth. Stir the cream cheese mixture, lavender and the egg into the flour mixture until the
dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into a 9-inch circle on an ungreased cookie sheet. Brush with lemon juice. Sprinkle with lavender sugar. Cut into 8 wedges, do not separate. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; separate the wedges. Serve warm.