Lemon Lavender Shortbread Cookies

•14 tbsp butter, softened
•¾ cup sugar
•1 egg yolk
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1½ cup + 2 tbsp all purpose flour
• ½ cup arrowroot powder or cornstarch
• ¼ dried lavender flowers
• pinch of salt

1. Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest, and stir to combine. Then add the flour, arrowroot, dried lavender, and salt.

2. Stir everything together until the dough begins to hold together. Take it out of the bowl and form it into a log shape. Wrap the dough log in parchment paper, twisting the ends to help hold it together.

3. Put the dough in the fridge or freezer for about 30 minutes, or until firm. When ready to cook, preheat the oven to 300°F.

4. Slice the log into 1/4 inch rounds, then place the rounds on a parchment lined baking sheet, about an inch or so apart.

5. Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft.

6. Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.

Crème de la Crème à la Edgar

• 2 cups whole milk
• ½ cup heavy cream
• 3 egg yolks
• 2 tbsp honey
• 1 tsp vanilla
• sprinkle of nutmeg and cinnamon

1. Heat milk, cream, and honey in a medium saucepan over medium heat

2. In a small bowl, whisk egg yolks. Laddle hot milk into eggs to bring them up to heat slowly

3. Gradually add the eggs to the hot cream and stir until thickened before adding vanilla. Serve in mugs with a pinch of cinnamon and nutmeg

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