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Lavender Puff Cookies

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Member since 2007

Serves | Prep Time | Cook Time


1 Cup unsalted butter
1 Cups sugar
1 TB Lavender Flowers
2 Cup AP flour
1 egg, lightly beaten

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

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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...

You are correct, I transposed the Sugar and Flour amounts. I am very sorry about that. I have corrected the ingredient list

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.

Theese were AWESOME!!! I could munch on theese little guys all day long!

another winner. Thanks for another way to use lavender. lucas hess

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