When you think of spring, what do you think of? Flowers, pastels, fresh everything. So why not transfer all of that goodness in to a cookie? No joke. I don’t know what made me want to do it, but I tried putting lavender in a cookie and it was like spring in my mouth. I promise, you can eat lavender, and it’s actually good for you! It helps with any stomach problems you may be having. Not to mention, your house will smell like a lavender field. #Instantzen.
*What’s not instant is the dough for this recipe. It has to sit for at least 3 hours or overnight before use.
- 1/2 cup powdered sugar
- 1 tbsp dried lavender, finely chopped
- 2 tbsp lemon zest
- Two sticks of unsalted butter, room temperature
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
In a mixing bowl, mix together the first three ingredients: powdered sugar, lavender, and the lemon zest. Then, add in the softened butter until it’s a paste consistency. Slowly add in the flour and salt (you know the drill: add a little, mix, add a little, mix) until it becomes a chunky dough. On wax or parchment paper, or these awesome reusable baking sheets, kneed and roll the dough together to form a smooth “log”. (The thickness of the log is how big your cookies will be, and how long it is = how many cookies you can get from it. Now get your mind out of the gutter. We’re talking about spring cookies here.) Wrap the log in plastic wrap and chill for 3 hours or overnight.
When you’re ready to make the cookies, preheat the oven to 375 degrees. Unwrap the log and start slicing it into pieces 1/4″ thick. I was able to get roughly 2 dozen cookies. Place them on a greased cookie sheet and bake for roughly 15 minutes.
Happy Eating, XO.