Lavender Lace Cookies

1/3 cup flour
2 1/4 cups rolled whole grains, such as oats or barley
2 1/4 cups light brown sugar
1 teaspoon salt
1 large egg
1 cup butter, melted but not hot
1 teaspoon vanilla extract
1/4 teaspoon chopped culinary lavender
4 ounces good-quality semisweet chocolate
Ripe organic strawberries (1 per serving)

1. Preheat oven to 375° F.
2. Mix together the flour, rolled grains, brown sugar and salt. Stir in the egg, butter, vanilla and lavender. Mix to blend all of the ingredients. Place the dough in the refrigerator for 10 to 20 minutes or until it is firm enough to hold its shape when rolled.
3. Form balls of dough, about the size of a small walnut, and place them about 2 to 3 inches apart (depending on the size of the balls) on a parchment-lined baking sheet. These cookies will flatten out paper thin and spread quite far, so err on the side of too much space rather than not enough.
4. Bake for 6 to 9 minutes (depending on your oven) or until they are flattened in the center and golden brown on the edges.
5. Let the cookies cool slightly and gently release them from their position on the parchment so they don’t stick. You can leave them on the parchment at this point and let them cool completely. (Store any you don’t eat immediately in an airtight container.)

FOR A PRETTY DESSERT PRESENTATION
1. In a double boiler, gently melt the chocolate. Cut the tops off as many strawberries as you want to serve. Cut each one into 3 to 4 slices lengthwise, keeping the slices together.
2. Place a cookie on a dessert plate and fan one strawberry on top. Drizzle with melted chocolate and repeat with as many cookies and strawberries as you need. Serve immediately.

Source: http://www.pccnaturalmarkets.com/pcc/recipes/lavender-lace-cookies-strawberries-and-chocolate