A lemon flavour with a hint of lavender. The aroma while they are baking is fantastic and the flavour is delicious.
Ingredients
1 Cup soft room temperature butter
1 Cup sugar
1 Tbsp Lavender blossoms (information on lavender is below)
1 lemon
1 tsp vanilla
2 large eggs
1/2 tsp salt
2 tsp baking powder
3 Cups all purpose flour *
Directions
Place the lavender in a small chopper or a mortar and pestle. Pulse the chopper to break up the lavender blossoms. You want them broken up but not a powder. A good rule of thumb is once you begin to smell the lavender that’s inside the chopper, it’s likely ready.
Into the chopper add the sugar and zest from the lemon. Pulse again to throughly mix these ingredients.
In a food processor mix the room temperature butter until it’s well whipped. Add the sugar mixture and the egg. Blend until creamy.
Measure and mix the dry ingredients. * The flour should be spooned into the measuring cup. When you scoop with a measuring cup you compact the flour therefore adding too much flour.
Add the flour mixture to the butter mixture a third at a time. Continue until the mixture comes together.
This dough can be rolled out to 1/4 inch thick and cut into 3 inch rounds. Alternatively roll a piece of dough into a ball then flattened with the bottom of a flour dusted glass.
Bake in a preheated 350 degree Fahrenheit oven for 8-10 minutes. When a light golden brown bottom is achieved these cookies are done.
Glaze
1 Cup icing sugar
juice of 1 lemon
Mix the glaze ingredients in a large flat container. While cookies are still warm from the oven dip the cookie in the glaze then sprinkle with a few lavender buds.
A Bit About Lavender
If you grow your own lavender certain varieties are best for culinary use, while others are best saved for potpourri.
In our zone 3 garden we grow Munstead, Hidcote, Grosso and Phenomenal.
Munstead and Hidcote have a lower oil content working well as a culinary lavender.
Grosso and Phenominal lavender are good potpourri varieties due to a higher oil content. Lavender with a higher oil content may give culinary dishes a soapy taste you want to avoid.
Whether you grow lavender for cooking or crafting the best time to harvest is once the flower buds have formed but not yet open.
