Lavender & Lemon Lovelies

I had planned to make iced cookies topped with individual lavender blossoms. Golden cookies with a light, lemony icing and little flecks of purple…they were going to look awesome!

I searched high and low for dried lavender but couldn’t find any. (Maybe I could have used a lavender potpourri sachet, but then again, I’m glad I didn’t.) So…full disclosure time: Yes, if you couldn’t tell, that sprig of lavender is photoshopped in.

Unlike most of my other cookies, I used light brown sugar here. I wanted the chewy texture that brown sugar imparts but not the dark color or the rich molasses flavor. I wanted this cookie to be delicate and aromatic, and I knew that dark brown sugar would drown out the light flavors of the lemon and lavender.

Because I nixed the icing, I decided to use a small amount of white chocolate chips in the dough itself. (I haven’t given up on the icing/lavender-blossom topping!) The white chocolate compliments the light flavors perfectly and adds a richness and sweetness without overpowering the cookie.

I also used a small amount—just 1/4 teaspoon—of fresh ground black pepper. Yes…black pepper. Trust me…it really, really does work here! (And thanks, Lorraine, for picking up the lavender extract for me!)

These cookies start off tasting like a lemony sugar cookie. Then you get the light aromatic burst of the lavender, which then trails off with a teeny-tiny background note of black pepper. It’s a three-step flavor profile that starts with sweet and citrusy and then takes you through through both the sweet and savory aspects of lavender. It really is the perfect cookie for a hot summer day.

Makes 4 dozen cookies. For more of my thoughts on lavender, go here and here. (To see this recipe in process, check out Picturing Lavender & Lemon Lovelies.)

Creamables	2 sticks butter 2 cups light brown sugar
Wet Ingredients	2 eggs 2 tablespoons lemon zest 1 tablespoon lavender extract 1 teaspoon vanilla 1/4 teaspoon lemon extract
Dry Ingredients	3 3/4 cups oatmeal 1 1/2 cups flour 1/2 cup white chocolate chips 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon black pepper

1. Preheat oven to 350º.
2. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
3. In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
4. In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
5. Shape dough into balls—about 2 tablespoons each.
6. Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
7. Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

Comments

[Kim]

These cookies are DELICIOUS!! I always think every batch is my new favorite, but lavender really takes the cake (or cookie, as the case may be).

[Oatmeal Cookie Guy]

Thanks, Kim! :-)

[Princess Ariele]

Lavender is divine! I love it- you are so incredibly creative and talented!

[Oatmeal Cookie Guy]

Thanks, Princess Ariele! :-)

[Lorraine]

What a wonderful use of the lavender!! These cookies looks delicious - both from the appearance and the read of the recipe. I hope at least one of them made it into your freezer supply for future tasting!

[Oatmeal Cookie Guy]

Hi, Lorraine. Sorry. We had set aside 4 to put in the freezer, but....

[ilona]

These sound so yummy! By the way, you can buy culinary lavender at Kalustayan's, in Murray Hill. They also sell all kinds of other unusual spices and flavorings.

[Oatmeal Cookie Guy]

Hi, Ilona. Thanks for the tip! I'll have to check out Kalustayan's. :-)