place two teaspoons lavender in your smallest bowl and squeeze over the lemon juice to prevent from browning.

in a small bowl, combine the flour, cornmeal, baking soda, salt and cream of tartar.

in the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until it’s creamy, about 1 minute. (you can also do this by hand in a bowl with a wooden spoon.) add 1½ cups/300 grams sugar and beat on medium speed until light and fluffy, 2 to 3 minutes.

add the egg, lemon zest and lavender mixture and combine on low speed. add the flour and mix on low speed until just combined. if the dough is very soft, refrigerate it for 15 minutes to firm up.

divide the dough into 12 even pieces, form into balls, then roll each one in the remaining ¼ cup/50 grams sugar. for smaller cookies, divide these in half. space 3 or 4 cookies an equal distance apart on each sheet pan. for cookies that spread less, place in freezer for 30 minutes.