Lavender, Honey, and Lemon Cookies
One of my favorite things about food and cooking is how, no matter how much you know about it, there is always more to explore. I’ve been cooking consistently for about 12 years, and I even remember cooking dinner for my family a few times when I was little. But there’s always a new or foreign gadget, an unexplored spice, a new method, or just a new combination of seemingly ordinary flavors. And every time I feel confident in the kitchen, I hear about something new. It helps me stay engaged because if I don’t keep trying new things and forcing myself to be creative, it is very easy to fall into a rut and make the same things over and over.
Another cool thing is how today everything is available online. A lot of the new things I get are not available from my local grocery store. I could probably find them at a specialty store or a Whole Foods, but why drive and search when I can just click and have it delivered to my door within 48 hours? In this recipe, for instance, I bought a bag of culinary lavender from Amazon. If you don’t have lavender at home, make sure you get culinary lavender for cooking. If you just get bulk lavender or something cheaper, it will have dirt or even snail shells mixed in.
I made these cookies for a church bake sale. They are very delicate and light. I like my cookies on the softer side, but these would also be perfect a little bit crisper. It’s a perfect recipe for a tea party or ladies’ lunch.
Makes about 36 cookies
Total time: 1 hour
Difficulty Level: Easy
3 tablespoons dried lavender, divided
2 cups flour
2 teaspoons baking soda
½ teaspoon salt
2/3 cup of melted butter
1 cup white granulated sugar
¼ cup honey
1 teaspoon pure vanilla extract
Zest of one lemon
more granulated sugar
- Preheat the oven to 350 degrees. Using a grinder like this one, grind 1 tablespoon of the dried lavender until it’s a powder. Set the other 2 tablespoons aside for later.
- Sift the dry ingredients, including the lavender, through a strainer or sieve to remove any lumps.
- Use an electric hand mixer to beat the butter, honey, and sugar together until smooth.
- Add the egg, vanilla, and lemon zest and mix until incorporated.
- Add the dry ingredients to the wet ingredients and mix until combined. Make sure it’s fully incorporated, but try not to over mix it.
- Refrigerate the dough for 30 minutes until it’s firm.
- Put the extra granulated sugar into a dish so you can roll the cookies in it (just like a snickerdoodle).
- Scoop the chilled dough out into 1 inch balls. Roll in the sugar until coated, and place on a sheet pan covered in either parchment or a silicone baking mat. Use your fingers to gently flatten the cookie. Sprinkle a few whole lavender buds onto each cookie, and gently press to stick.
- Bake the cookies for 8-12 minutes. I always watch my cookies to make sure they don’t overcook. Every oven is different, so you should watch yours until you’re used to the way it cooks.
- Remove from the oven and let cool for about 15 minutes before removing from the sheet pan.
(recipe from Lovely Greens blog)