Email to Robin Smith      

Recipe Categories: rosmith's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES DESSERTS EGGS ETHNIC FISHandSEAFOOD FoodGifts MARINADES MEATS Non-FoodRecipes PASTA PIZZA Pork POULTRY SALADandDRESSING SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

Lavender Lemon Cookies




Source of Recipe


The Lavender Cookbook


Recipe Introduction


Very flavorful.


List of Ingredients





1 tb. Dried culinary lavender buds
1 tb. + ¾ c. sugars1/4 lb. (1 stick) unsalted butter, at room temperature
1 lg. Egg
1 ¼ tsp grated lemon zested1/2 tsp vanilla extract
1 ¼ c. ap flour
1 ½ tsp baking powder
¼ tsp salt
Lavender Lemon Syrup (recipe follows)
Lavender Sprinkling Sugar (recipe follows)



Recipe



Combine lavender and 1 tb. of sugar in a spice grinder and pulse until finely ground.

Transfer to a large bowl. Add the butter and the remaining ¾ c. sugar. Beat with mixer until smooth. Beat in the egg, lemon zest and vanilla. Sift flour, paking powser, and salt. Add to the butter mixture and beat until blended. Cover the bowl with plastic and refrigerate 3 hrs or overnight, until the dough is well chilled. On a lightly floured surface, roll the dough into 2 long logs (1” thick). Wrap in plastic and refrigerate for at least 1 hr to firm up the dough for slicing.

Prepare the syrup. Prepare the sprinkling sugar. Preheat oven to 325*. Line 2 baking sheets with parchment paper. Slice logs into 1/2” coins and place on the prepared sheets. Using a pastry brush, generously coat the top side of cookies with the syrup. Dust with the sprinkling sugar. Bake 8-12 min, or until golden brown. Cool completely on wire rack.

Lavender Lemon Syrup: 1 tb. Dried lavender buds, 1 tb. + ¾ c. sugar, ¾ c. fresh lemon juice (strained), 1 tb. light corn syrup or honey, 1 tb. grated lemon peel. Combine lavender and 1 tb. of sugar in spice grinder and pulse until finely ground. Transfer to a small sauce pan. Stir in lemon juice, syrup, zest and rest of sugar. Bring to simmer over med heat, stir occasionally. Cook for 1 min. or until sugar is dissolved. Set aside to cool. If no using immediately, transfer to a jar with lid and refrigerate for up to 1 week.

Lavender Sprinkling Sugar: ½ tsp dried lavender buds, ½ c. sugar. Combine lavender and 1 tb. of sugar in spice grinder and pulse until finely ground. Transfer to small bowl and stir in the remaining sugar. If not using immediately, transfer to small jar with lid and store at room temp.