1/2 cup butter, softened
1/2 cup shortening
1-1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/4 cups all-purpose flour
1/4 cup Veggie Box lavender flowers
1 teaspoon baking powder
1/2 teaspoon salt

1/2 cup butter, softened 1/2 cup shortening 1 -1/4 cups sugar 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 -1/4 cups all-purpose flour 1/4 cup Veggie Box lavender flowers 1 teaspoon baking powder 1/2 teaspoon salt

Preheat oven to 375°. Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. In a separate bowl, whisk flour, lavender, baking powder and salt; gradually beat into creamed mixture.Drop by rounded teaspoonfuls 2 inches apart onto baking sheets lightly coated with cooking spray. Bake until golden brown, 8-10 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.