Lately, I’ve been on a lavender kick. We have three lavender bushes in our backyard, and seeing all the pretty summer recipes one can make with the beautifully scented flowers- how can I resist?
I searched the web for a lavender cookie recipe and stumbled upon this wonderful blog called Cooking Books. Andrea, the blog author had this wonderful orange and lavender crisp recipe that I tried immediately upon finding it.
I did make some revisions however, substituting the orange with lemons and adding a bit more lavender than required.
Thank you Andrea! You have a very beautiful blog and I am so thrilled to have found it!!
Sweet Lavender Crisps
(Adapted from The Great Big Cookie Book)
Prep Time: 12 minutes
Inactive Prep Time: 1-2 hours – overnight
Cook Time: 7-9 minutes
½ cup sugar
Approximately 4-5 teaspoons fresh lavender
Zest of 1 lemon
½ cup unsalted butter, room temperature
3 teaspoons of lemon juice
A pinch of salt
1 cup AP flour
Place the first three ingredients into a food processor and process on high until everything is finely minced and the lavender and zest are distributed throughout the sugar. Set aside.
Cream the butter in a large bowl with electric mixer, then add the sugar and continue to mix on medium speed until light and fluffy. Beat in the lemon juice and salt, then stir in the flour gently.
Wrap dough in plastic wrap and refrigerate for 1-2 hours until firm or overnight.
Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.
Roll the dough out on a lightly flour surface, to about 1/8" thick. Cut into small cookies place on the baking sheets. Bake in the center of the oven for 7-9 minutes, until golden but not too browned.
Let cool on the pan for about half a minute, then transfer to cooling racks to finish.