This recipe is one of my favorites... it may be simple, but it's full of flavor and always baked with a lot of heart. Give it a try - hopefully it will become a new favorite you can add to your family recipe book. When lavender isn't available, rosemary is a great option.
Lavender Lemon Cookies
Makes approximately 30 cookies.
What You Need
- 1/2 cup unsalted butter, softened
- 1/3 cup of cane sugar
- Zest from a medium-sized lemon
- 1 tablespoon of lemon juice (preferably fresh)
- 1/4 teaspoon sea salt
- 1 teaspoon of dried lavender
- 1 1/4 cups of all-purpose flour (plus a bit more for rolling)
- Preheat your oven to 350°F degrees; line a baking sheet with parchment paper.
- Using an electric mixer, cream the butter. Add sugar and beat until the mixture is fluffy; scrape the bowl's sides as necessary.
- Add lemon zest, lavender, and lemon juice. Mix again.
- Add flour and sea salt and mix until combined.
- After mixing, press the dough together with your hands so that you can begin shaping.
- Sprinkle flour onto your counter and use the space to turn the dough out.
- Flatten dough into a 1-inch disk (if the dough is still sticky, wrap it and chill in fridge for 15-30 minutes until it's firm).
- Roll the dough out on a floured surface until it is approximately 1/4 inch thick.
- Use your favorite cookie cutters to cut out your preferred shapes. Cookie cutters approximately 2" work best.
- Place on a baking sheet and bake for 10-14 minutes or until edges are light brown.
- Once baked, remove from the oven and place on wire baking racks to cool. Enjoy! Cookies can be stored at room temperature for up to 5 days.