Pick the dandelion heads and wash thoroughly. Set on a paper towel and dry for 20-30 minutes.

Pick the yellow petals from the dandelion heads and measure in a half cup measuring cup.

In a large bowl cream together the butter, sugar, and honey.

Add in the dandelion petals and mix well to combine.

Stir in the salt and vanilla.

Add in the flour and mix until just combined.

Pour the cookie dough onto a sheet of plastic wrap and shape into a log that is 2 inches in diameter.

Wrap with the plastic wrap and refrigerate for 1 hour or overnight.

When ready to bake line a baking sheet with parchment paper. Preheat the oven to 350 degrees.

Slice the cookies into 1/4 inch thick slices and place them 1 inch apart on the baking sheet. Sprinkle with coarse sugar if desired.

Bake for 10-12 minutes or until the bottoms and edges are golden brown.

Remove from the oven and let cool on baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.