Here's the recipe for my Lavender & Lemon Lovelies in process.
Cream the creamables. Two sticks of butter and two cups of light brown sugar. I use dark brown sugar in most of my other cookies, but I wanted a lighter color and flavor here.
Combine the wet ingredients. I used three extracts--vanilla, lavender, and lemon--in this recipe. I used only 1/4 teaspoon of the lemon extract. I could have used lemon juice, but I had the extract on hand and was afraid that the juice and the zest would have made the cookies too lemony. (I didn't let the "naked" lemons go to waste, though. I used them in a lemon-cayenne popcorn topper. Stay tuned for that!)
Add the wet ingredients to the creamables. This slurry smelled so good...and relaxing! Lavender is aroma therapy, but lavender cookie dough is aroma cure.
Combine the dry ingredients. Yes...that is ground black pepper you see on the left. The pepper accentuates the subtle savoriness of the lavender. Don't worry: These cookies don't have a peppery bite, just a little something in the background that signals savory to your taste buds.
Add the dry ingredients to the combined creamables and wet ingredients. Let everything mix and mingle.
Scoop and bake. These cookies are light, sweet but not too sweet, and aromatic without being too floral. Come to think of it, these would be great to have with a cup of tea. (And yes, that pic on the right is totally Photoshopped. I couldn't find dried lavender to use as a garnish!)
Comments