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.
- 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
- Preheat oven to 180°C / 350°F, and place rack in the center of the oven. Line baking trays with parchment paper.
- Cream butter with sugar until light and fluffy.
- Beat in egg and vanilla.
- In a separate bowl combine flour, baking powder, salt and lavender.
- Gradually add to creamed mixture and mix until thoroughly combined.
- 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.
- Bake for 15 minutes or until golden brown.
- Let cool for 5 minutes then transfer to a wire rack to cool completely.
Garnish with additional lavender flowers if desired.