I adore ALL things Lavender. Lavender bath salts, lotion, chocolate, tea, etc.. After planting several Lavender plants in our flower bed this Spring, I felt compelled to incorporate this fabulous herb into a cookie. These cookies have a subtle lavender taste with a stronger lemon flavor. I did feel as though I was making a wonderful sugar scrub at one point when I was combining the lemon zest, lavender and sugar. I thought if the cookies don't come out, I could always use it in the bath. The house was filled with a wonderful fragrance while the cookies were baking. The smell is heavenly when you take them out of the oven. These are just perfect with a cup of hot tea.
Recipe Adapted from: Batter & Beat
Lavender Lemon Cookies:
3/4 cup sugar
2 tablespoons grated lemon zest + 2 tablespoons juice
1 tablespoon dried culinary lavender
1-3/4 cup flour
1/4 teaspoons baking powder
1/4 teaspoons salt
12 tablespoons (1-1/2 sticks) cold unsalted butter, cut into 1/2" cubes
1 egg yolk
1/2 teaspoon vanilla extract
In a food processor, combine the sugar, lemon zest and lavender until the sugar looks damp and the zest and lavender are fully incorporated, about 30 seconds. Whisk together the flour, baking powder and salt, then add to the sugar mixture; pulse to combine, about (10) 1 second pulses. Scatter the butter pieces over and pulse until the mixture resembles fine cornmeal, about (15) 1-second pulses. In a measuring cup, beat together the lemon juice, egg yolk and vanilla. With the machine running, add the mixture in a slow stream (should take about 10 seconds) and continue processing until the dough forms into a ball.
Turn the dough out onto a clean surface, working it into a ball. Roll the dough into a cylinder, approximately 10" long. Wrap with tightly with plastic wrap and chill in the fridge for 2 hours. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Remove dough from plastic wrap and place on a cutting board. Using a sharp knife, cut into 1/4 inches thick rounds. Space cookies 1-1/2 inches apart on a baking sheet. Bake for 10-12 minutes. After cookies have finished baking, working quickly, immediately start cutting them into shapes with a cookie cutter (or you can omit this step completely).
Note: This recipe yields approximately 30 cookies. I would probably double the recipe next time and maybe make my cookies a little larger.