Serving Size: About 24 cookies
- 1 tablespoon dried culinary lavender
- 1/3 cup granulated sugar
- 1 teaspoon finely grated lemon zest
- 1/2 cup unsalted butter softened
- 1/2 tsp vanilla extract
- 1 egg yolk
- 1 tablespoon lavender syrup* (If you can find it. It’s not necessary)
- 1 tablespoon lemon juice
- 1 – 1 1/2 cup all-purpose four (depending on how sticky)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- Preheat the oven to 325 degrees F.
- Place I tablespoon of the granulated sugar, dried lavender, and Iemon zest in a mortar and grind lightly with the pestle. This releases the lavender and lemon oils. Make sure you smell it…this is my favorite part!
- Place lavender mixture in a large bowl with remaining sugar and butter. Cream together until smooth.
- Add vanilla, egg yolk, lemon juice, and lavender syrup (if using). Add dry ingredients to the butter mixture until it forms a dough. Do not over mix! I start with 1 cup four and slowly add 1 tablespoon more at a time until not sticky. Shape into a log and wrap tightly in plastic wrap.
- Refrigerate for 30 minutes or freeze for later use.
- Line a large baking sheet with parchment paper. Slice dough into 1/2-inch thick discs. I like to decorate the tops with some pieces of dried lavender.
- Bake cookies for 12-14 minutes until lightly browned around the edges. Remove from the oven and transfer to a wire rack.
* I get my lavender syrup from a local coffee shop that makes it in house. Don’t use a fake lavender syrup or essential oil, because it may taste like soap. If you want a stronger lavender taste or don’t have the syrup add more dried lavender.