Preheat oven to 350 degrees. Grease cookie sheets. Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar. Mix in the lavender flowers and the flour. Drop the batter by teaspoonfuls onto cookie sheets. Bake 15-20 minutes, or until golden brown. Remove cookies to cooling racks.
Peel and section oranges and grapefruit over a bowl to catch the juice. Peel and slice kiwis and mango. Slice the carambola. Cut lemon balm into fine strips and sprinkle over fruit. Add thyme to fruit mixture and pour over the wine. Stir gently. Cover and chill for at least 2 hours, stirring occasionally.
Make a "mint tea" by placing orange mint in boiling water; steep for 30 minutes. Discard mint. Place tea in top of double boiler over simmering water. Add chocolate; stir until melted. Cool. Cream together butter, sugar, and egg yolk. Add chocolate and chill for 1 hour. Form into 1" balls; roll in cocoa. Makes about 40 truffles.
Melt chocolate in a double boiler over simmering water. Remove from heat. Stir in Grand Marnier and chopped mint. Lightly beat egg yolks, blend into chocolate. Beat egg whties until stiff. Gradually fold the chocolate mixture into the whties. Whip cream until stiff. Fold into chocolate mixture. Spoon into 6 small dishes. Chill throughly. Just before serving, garnish each mousse with mint leaves.
Cream together butter and sugar until smooth. Work in flour and rosemary to a soft dough. Shape into 2 balls. Roll out on floured surface to 1/4" thick. Using a star cutter, cut out cookies. Re-roll scraps until all dough is used. Place on ungreased baking sheet 2" apart. Sprinkle with pistachios; pat down. Bake at 325 degrees for 15-20 minutes, until light golden. Cool on wire rack.
Lemon Thyme Cookies!