Anything that comes from my in-laws garden tastes heavenly and is a goodie because it hasn’t been treated with chemicals. Serge was visiting his parents last week and got back with a jar of dried lavender. I love lavenders, they look, smell and taste great, especially in cookies.

I make this recipe very often during spring. The sweet and fragrant flavor pop in these cookies by just adding a handful of dried lavender to my classic recipe. Everyone adores them!

Editor’s note: Your dough should come out firm. If it happens that it’s soft, chill the dough for half an hour before start working with it.

Ingredients

• 1 cup/200gms room temperature butter, diced
• 3/4 cup brown sugar
• 1 egg, lightly beaten
• 1tsp vanilla
• 2 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• ½ tsp Salt
• 2 tbsp dried edible lavender flowers

Preparation

1. Preheat oven to 180°C / 350°F, and place rack in the center of the oven. Line baking trays with parchment paper.
2. Cream butter with sugar until light and fluffy.
3. Beat in egg and vanilla.
4. In a separate bowl combine flour, baking powder, salt and lavender.
5. Gradually add to creamed mixture and mix until thoroughly combined.
6. On a lightly floured surface, roll out each ball to an approximate thickness of 1/4 inch (6 mm). Dip cookie cutter in flour before cutting out shapes and transfer to baking sheet.
7. Bake for 15 minutes or until golden brown.
8. Let cool for 5 minutes then transfer to a wire rack to cool completely.

 Garnish with additional lavender flowers if desired.