Tried them this evening between 2 lavender shortbread cookies:
Lavender Shortbread Cookies: ½ cup sugar, 1 tablespoon fresh lavender leaves, 4 ounces earth balance,½ cup whole wheat flour, 1 cup flour, ½ teaspoon salt, ½ teaspoon baking powder, 1 tablespoon water.
In a food processor combine sugar and lavender and process until lavender is very finely chopped. In a mixer cream together the lavender sugar and the earth balance. Add the flours, salt, baking powder and water. Mix until thoroughly combined. Wrap dough in plastic and let rest for at least 30 minutes. Roll to about 1/8″ thickness and cut with a cookie cutter of your choice. Bake in a 350 degree oven until light golden brown. Serve 2 cookies with a slice or slices of fig in between.