Lavender Cookies: Perfume for the Tastebuds

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I like the kitchen best when I’m alone, usually at night, when the house is quiet and the phones aren’t ringing and I can take as long as I want to chop, stir, clean up.

hanging lavender

It’s comforting, this opportunity to organize, create, make something delicious and satisfying from a mix of individual ingredients. And it’s relaxing, as I can just go at my own pace and enjoy the process.

It’s like the way some people feel about knitting. Or running. Or maybe, I don’t know, bird-watching.

Cooking is repetitive—the gathering of ingredients, the combining things together, the putting into the oven and waiting.

And it’s reliable. A cookie recipe will, most likely, give you cookies, at least if the recipe is any good at all.

Yet it’s also surprising, almost magical, that such wonderful results come out of such a little bit of time and energy. I’d imagine that’s kind of what a bird-watcher could say, too: that he likes sitting, sitting, waiting, waiting—these predictable actions become familiar.

And sometimes, when life feels complicated, overwhelming, fast maybe, it’s nice to have something familiar, even if it’s simple, routine, just plain regular, to come home to.

Friday night, after I ran to the store for a few ingredients, I set out my ingredients near my KitchenAid stand mixer and turned on the season finale of Psych within view of the counter space.

purple sage and flour

I had picked fresh lavender a few days earlier, hanging it to dry with some yarn on a door.

So on a cutting board Friday night, I gently pulled off the flowers from their stems and measured them into four tablespoons of dried flowers, to be the crowning glory of my latest cookie recipe.

In terms of texture and overall comparisons, this cookie is a subtler version of the rosemary cookie, obviously without rosemary and also without the sugared edges.

It’s softer, without the punch of the rosemary cookie, but it’s got a slightly chewier texture.

And in my opinion, a fragrant flower is the perfect addition. I mean, isn’t lavender always in those stress-relieving lotions and sprays? Isn’t it the most wonderful thing to take a whiff of?

These happy, light little cookies are easy, flavorful and interesting. You really should try them, whether or not you have a flowering bush in your backyard and whether or not you are the type to enjoy an evening in the kitchen.

I’m just saying: two baked tray-fulls on my counter and three sweet cookies in my belly later, the world seemed like a much better place.

lavender cookies

The Recipe

Adapted from Taste of Home

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Lavender Cookie Recipe

Lavender Cookies

Votes: 1
Rating: 5
You:
Rate this recipe!

Print Recipe

    Servings Prep Time
    18 cookies 10 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    18 cookies 10 minutes
    Cook Time
    10 minutes

    Lavender Cookie Recipe

    Lavender Cookies

    Votes: 1
    Rating: 5
    You:
    Rate this recipe!

    Print Recipe

      Servings Prep Time
      18 cookies 10 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      18 cookies 10 minutes
      Cook Time
      10 minutes

      Ingredients

      • 1/2 cup


        shortening

      • 1/2 cup


        unsalted butter softened

      • 1 1/4 cups


        sugar

      • 2


        eggs

      • 1 teaspoon


        vanilla extract

      • 1/2 teaspoon


        almond extract

      • 2 1/4 cups


        all purpose flour

      • 4 teaspoons


        dried lavender

      • 1 teaspoon


        baking powder

      • 3/4 teaspoon


        salt

      Servings: cookies

      Units:Metric
      US Imperial

      Instructions
      1. In a large mixing bowl, cream the shortening, butter, and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts.

      2. Combine the flour, lavender, baking powder, and salt; gradually add to creamed mixture and mix well.

      3. Drop by rounded teaspoonfuls two inches apart onto baking sheets lightly coated with cooking spray (or your Silpat mat).

      4. Bake at 375°F for 8-10 minutes or until golden brown. Cool for two minutes before removing to wire racks. Store in an airtight container.

       

      What about you? Have you ever used lavender in your kitchen? Let us know in the comments below!

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