In a small bowl, sift together flour and salt. Set aside.
Place 1 Tbsp. of the granulated sugar, lavender, and lemon zest in a mortar and grind lightly with the pestle, or use a bowl and the back of a spoon.
Place lavender mixture in large bowl with remaining sugar and butter. Cream together until smooth. Add vanilla. Add dry ingredients to butter mixture until it forms a dough. Shape into a disk and wrap tightly in plastic wrap. Refrigerate for 30 minutes.
Line a large baking sheet with parchment paper. Set aside. Roll the dough out to 1/4 inch thickness. Cut into desired shapes and place on prepared sheet. Sprinkle with some pure cane sugar, then place in the freezer for 15 minutes.
Preheat oven to 325 degrees.
Bake cookies for 12-14 minutes until lightly browned around the edges. Cool on sheet for 5 minutes, then transfer to wire rack. Can be stored in an airtight container for 5 days.
In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.
In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium high heat. Remove the kielbasa from the pan and set aside. Add the peppers and onions to the skillet and season with a pinch of salt and pepper. Cook for 5 minutes, or until softened, stirring occasionally.
Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together. Serve nice and hot!
I use two skillets to make this recipe. I used to make it in one, but something always came out wrong. I've learned that when I cook my potatoes in a separate skillet they cook more evenly and stay nice any crispy when they're added to the other ingredients right before serving. Sometimes I'll add some minced garlic to the peppers and onions, but it tastes just as good without it.
One Pan Chicken with Sweet Potatoes and Green Beans
1beauregard sweet potato diced
1cup half runner green beans
Arrange the chicken and veggies in sections. Coat in olive oil and spices, then cover with aluminum foil and cook at 350 degrees for 1 hour.
*For my spices I used: salt, pepper all over; I used cinnamon on the sweet potatoes and I used garlic powder, red pepper flakes, oregano, thyme, a little basil, onion powder and some paprika on the chicken and the green beans.