<b>Make the lavender honey:</b>

In a small saucepan, heat the 1/4 cup honey and 1 tablespoon of dried lavender until the honey begins to boil, stirring occasionally for 3-5 minutes

Once it boils, remove the honey from the heat and let it cool to room temperature***

<b>Make the purple sugar:</b>

Make the violet sugar (for topping the dough balls before baking) by combining the purple food coloring with the half cup of granulated sugar

Gently massage the sugar and food coloring until evenly distributed****

Set the sugar aside once colored

<b>Make the cookie dough:</b>

To make the cookies, place the softened butter in an electric mixer and cream on high for 2-3 minutes

Scrape the sides of the bowl and add the sugar and cooled honey to the creamed butter

Once well combined, add in the egg and vanilla extract, beating another 1-2 minutes

In a medium sized bowl, sift together the flour, cream of tarter, baking powder, soda, and salt

In 3 separate additions, add the flour mixture to the butter and sugar mixture, incorporate each addition fully and scraping down the sides before adding the flour addition

Lastly, add in the final 2 teaspoons of dried lavender using a wooden spoon so as not to break the lavender

Line a cookie sheet with parchment paper or a silicon baking mat and scoop tablespoon-sized balls of dough onto the mat about 2 inches apart

Top each dough ball with a heavy sprinkle of purple sugar and using a flat-bottomed glass, press the dough balls into discs to about 1/4 inch height

Put a final pinch of purple sugar in the center of each disc and tap lightly to set it in place before baking

Bake the cookies at 350* for 8 minutes, rotating the pan halfway through so the cookies bake evenly

Remove the cookies from the oven and allow them to cool for 2-3 minutes on the pan

Finish cooling the cookies on a wire rack or paper towel placed on the counter