Lavender Sugar Cookies
Monday, October 22nd, 2007
1 cup softened butter
½ cup white sugar, divided
5 TBS confectioners’ sugar
2 cups unbleached flour
1/2 TBS dried lavender
¼ tsp salt
1 egg, for eggwash (mixed with 1 TBS cold water)
1. In a large mixing bowl, beat the butter until creamy and pale yellow. Beat the egg. Gradually add ¼ cup of white sugar and the confectioner’s sugar. Beat well.
2. In a small bowl, combine the flour, lavender and salt. Add to the butter mixture and beat until thoroughly combined.
3. On a floured surface, roll the dough into 2 logs – approx. 1 ½ inches in diameter x 12 inches in length. Wrap the logs in plastic wrap and chill for at least 1 hour.
4. Preheat oven to 350 degrees
5. Whisk the egg together with the cold water
6. Line an aluminum baking sheet with parchment paper. Unwrap the chilled cookie dough and brush with the eggwash.
7. Roll the logs into the remaining ¼ cup sugar. Slice the dough into ¼” thick slices and place 1” apart on cookie sheet.
8. Bake until lightly golden around edges, about 10-12 minutes.
9. Cool completely. Makes 3 dozen.
I would love to hear from you if you give this recipe a try, I'm always tweaking. If you're having trouble finding culinary lavender, you can usually find it at Whole Foods or other gourmet grocers. A number of other lavender farms also sell culinary-grade lavender. And of course you can also call us, we're happy to package some up for you. We don't have it on our website, but do have it available. You can contact us through our website here.
Regardless of where you choose to purchase your culinary lavender, you will want to ensure that your lavender is not a cross which is known as lavendula intermedia. Although this type of lavender serves a purpose (we even grow some of it out here), our experience is that it is not a good choice for culinary purposes due to its higher camphor content. You wouldn't want your sugar cookies to taste like soap! So be sure you are using a sweeter lavender from the angustifolia variety.
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