Thursday, October 20, 2011

Old Timey Lavender Cookies

1 1/2 cups real butter, softened

2/3 cup pure cane sugar

1/4 cup sifted confectioners' sugar

2 tablespoons finely chopped fresh lavender

1 tablespoon chopped fresh mint leaves

1 teaspoon grated lemon zest

2 1/2 cups all-purpose unbleached flour

1/2 cup Arrowroot ( or ) cornstarch

1/4 teaspoon salt


1.In a medium bowl, cream together the butter, sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended.

Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.

2.Preheat the oven to 325 degrees F 
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.

3.Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
My Favorite Lavender Cookie~
1 tablespoon dried lavender blossoms

1/2 cup plus 1 tablespoon raw turbinado sugar (you can also use pure cane sugar)
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cup all-purpose flour
1/4 teaspoon sea salt
1 eggs, beaten (for egg wash)
extra sugar for sprinkling on top

In a medium bowl, whisk together flour and salt. Set aside.

In a small spice grinder-1 tablespoon lavender and 1 tablespoon sugar. Grind it up! You could also use a mortar and pestle to grind the sugar and lavender together.

In the bowl of an electric stand mixer, fitted with a paddle attachment add butter, ground lavender mixture, and remaining 1/2 cup sugar. Cream on medium speed until slightly more pale and fluffy, about 5 minutes. There will still be raw sugar bits floating around. That’s fine. Stop the mixer, add the flour. Mix on low speed until dough comes together. The dough will be crumbly, then begin to form when it continues to mix. Dump dough mixture out onto a clean surface and form into a ball with your hands. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Line cookie sheets with parchment paper. Set aside.

Divide refrigerated dough into quarters. On a lightly floured work surface, roll dough out to a 1/4-inch thickness. Use a 1 1/2-inch round cookie cutter to cut cookies, or use a pizza cutter to slice cookies into squares. Use a fork to prick cookies. Brush very lightly with egg wash and sprinkle with sugar. Refrigerate cookies while oven preheats.

Place racks in the center and upper third of the oven. Preheat oven to 350 degrees F. When oven is preheated, bake cookies for 8 to 11 minutes, until just browned around the edges. Remove from oven. Allow to cool on the cookie sheet for 10 minutes then remove to a wire rack to cool completely.

Cookies last, in an airtight container at room temperature, for up to 4 days.

Tip...when using Lavender , always make certain it has not been sprayed with any chemicals. Dried lavender is much better for culinary use than fresh. The difference being the essential oil content is more potent in fresh, and will sometimes impart a heavier taste than you might want.
Never use more of Lavender than a recipe calls for....with this herb, less is more :)

Happy munching !


Jane Carroll said...


Do you only use the lavender blossoms? I've never been I've never cooked with it.


Anonymous said...

Your lavender cookie recipes were a welcome sight. I am not one to ignore cookie recipes anyway! I know lavender can be eaten, but until now the only lavender I have actually eaten is in herbes de provence, and I like the taste very much. The first recipe might be a little jolting - all that fresh lavender and mint at the same time - but your "favorite" recipe, with dried lavender blossoms, sounds right on the money for taste and, especially, visual appeal. I think, with maybe lemonade or tea, these would be ideal for a spring tea party. The recipes were also appealing because they made me think "spring" instead of the freezing temperatures we are having right now for many months to come.

BeaK. said...

Hi Jane, I thought I had responded to this post...guess not...

Yes, just the bud is the only part of the lavender plant that is good for culinary use. The buds can be used dried or fresh...( I like them dried best ) crush as fine as possible for most would leave them whole for topical decoration.

The reason for crushing is: Lavender is very strong...if using whole, it would be easy to get too much of the scent and taste...crushing allows for a bit more control by measuring the crushed bits.

BeaK. said...

Thanks for the post...although I would like to know who I am responding to :)

I agree that too much of lavender is 'too much.' Just a small amount goes a long way in culinary.

Thanks for the visit...

Dottie said...

Hi, Bea
I'm the "anonymous" commenter. I posted my comment yesterday, and when I put in my name, the whole page disappeared. I didn't want to repeat myself so decided to wait to see if you even received it. I'm glad it went through. I really have thought about these cookies a lot lately and can't wait to try them. Keep those cookie recipes coming.


BeaK. said...

Hi Dottie, so happy to know your comment has an owner :)

Blogger has been doing strange things for many of us in the last week or so. I've gone through all my settings and nothing is out of the norm that I see.

If I were posting classified material I'd be a bit concerned !:) But then I doubt I would ever be posting anything I would not want used, passed around, and, we will go forward and think the best of Blogger~

Thanks for visiting and keep an eye out for coming 'cookie' recipes ~