London Fog Cookies

Pre-heat the oven to 350 degrees; line 2 baking sheets with parchment paper.

Open the tea bags and pour the leaves into a small food processor or spice grinder, along with the lavender buds. Process till finely ground and pour into a large heatproof mixing bowl. Add the butter and microwave till just melted; let sit for 5 minutes (see Note, below).

Add both sugars to the bowl and beat till smooth. Add the egg and vanilla and beat again. Add the flour, baking powder, baking soda and salt and beat till just combined.

Pour the lavender vanilla sugar into a small bowl; set aside.

Using a small cookie scoop or tablespoon, scoop the dough evenly between your 2 baking sheets. Working with one scoop at a time, roll into a ball and gently roll in the lavender vanilla sugar till completely coated. Return to the baking sheet and repeat with the remaining scoops.

Bake for 8 – 10 minutes, or till golden brown around the edges. Transfer to a wire rack to cool.

Note: If you don’t want to use a microwave, place a heatproof bowl with the butter, ground tea leaves and lavender buds over a pan filled with barely simmering water. Melt the butter and proceed with the recipe as instructed.