The delicate and subtle flavor of lavender always conjures up ethereal images of dreamlike romance. Incorporating this flavor into food guarantees a nosh for the most sophisticated pallets. When paired with the delicate cakey-ness of this cookie, you’ve got a recipe which simply cannot be beat!
Although dried lavender is not easily found at a general grocery store, you can find pretty inexpensively at specialty spice shops as well as growing in your neighbor’s summer flower bed. The lavender I used was given to me frozen from my parent’s summer stash.
makes 6 dozen
- 3/4 c. butter
- 1 1/2 c. sugar
- 3 well beaten eggs
- 1 tsp vanilla
- 2 1/2 tsp dried lavender
- 2 1/4 c. flour
- 1 Tbs baking powder
- additional dried lavender for topping (1-2 Tbs)
- 1 1/2 c. powdered sugar
- 1 1/2 Tbs light corn syrup
- 1/4 c. water
- couple drops of lemon juice
Preheat oven to 375 degrees.
Using a mixer, cream butter and sugar together until light and fluffy.
Add beaten eggs, vanilla and lavender, and mix.
In a separate bowl, mix the flour and baking powder. Add dry ingredients to the batter and mix until well blended.
Spoon 1 tsp batter onto lined or greased baking sheets 1-2″ apart from each other.
Bake 8-10 minutes or until edges of cookies are brownish yellow.
Remove cookies from the oven and allow to cool.
Meanwhile, mix up your glaze. Add sugar and corn syrup into bowl. Gradually add water until you get the consistency you like. I like to add a few drops of lemon juice to give it just a light hint of citrus.
Spread glaze over cookies. While glaze is wet, sprinkle with dried lavender. Let sit for an hour or two for glaze to dry.
Store in air tight containers.