Recipes
LAVENDER PUFF COOKIES
Lavender Puff Cookies
I love using what could be considered 'unconventional' ingredients. Reynolds Parchment is a must for this recipe. The cookie on the right was baked on a raw cookie sheet, the cookie on the left was b..
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PrintINGREDIENTS
- 1 Cup unsalted butter
- 1 Cups sugar
- 1 TB Lavender Flowers
- 2 Cup AP flour
- 1 egg, lightly beaten
DIRECTIONS
Preheat oven to 350 degrees
In a medium bowl cream butter and sugar.
In a small bowl, whisk flour and lavender flowers.
Add lavender mixture to butter mixture and mix well.
Add egg and mix vigorously.
Using a teaspoon, scoop small mounds (about 2 tsp in size) onto a baking sheet lined with Reynolds Parchment; about 2.5 - 3 inches apart (They spread and then puff).
Bake 15 - 20 minutes until just golden brown around the edges
RECIPE BACKSTORY
I love using what could be considered 'unconventional' ingredients. Reynolds Parchment is a must for this recipe. The cookie on the right was baked on a raw cookie sheet, the cookie on the left was baked on Reynolds parchment paper...
RECIPE REVIEWS
Feb/05/2009 08:02 am espressojoe
Theese were AWESOME!!! I could munch on theese little guys all day long!
Theese were AWESOME!!! I could munch on theese little guys all day long!
May/07/2010 12:05 pm ultradeluxe
Tried these over the past weekend. Mine didn't puff up (I expected sort of a madeleine texture) - they came out more like a tuile - and with CONSTANT checking. I baked for 7 minutes, not the recommended 15-20. Looking at the recipe again, I have to wonder if your proportions are off. Generally, isn't the ratio of butter to flour 1:2? Maybe you meant to type 1 cup sugar and 2 cups flour and not the other way around? I can't imagine anyone would have the same results as yours, using the original recipe.
Tried these over the past weekend. Mine didn't puff up (I expected sort of a madeleine texture) - they came out more like a tuile - and with CONSTANT checking. I baked for 7 minutes, not the recommended 15-20. Looking at the recipe again, I have to wonder if your proportions are off. Generally, isn't the ratio of butter to flour 1:2? Maybe you meant to type 1 cup sugar and 2 cups flour and not the other way around? I can't imagine anyone would have the same results as yours, using the original recipe.
May/07/2010 08:05 pm culinaryalchemist
You are correct, I transposed the Sugar and Flour amounts. I am very sorry about that. I have corrected the ingredient list
You are correct, I transposed the Sugar and Flour amounts. I am very sorry about that. I have corrected the ingredient list
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