LEMON LAVENDER COOKIES
Lemon Lavender Cookies
- Cooking Time: 10
- Servings: 36
- Preparation Time: 20
- 3/4 cup granulated sugar
- 2 TBSP lemon zest
- 2 TBSP fresh squeezed lemon juice
- 2 tsp dried lavender
- 1 3/4 cup all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 sticks (12 TBSP) unsalted butter, chilled and cut into little cubes
- 1 egg yolk
- 1 tsp vanilla
Preheat oven to 375°F.
Line 2 cookie sheets with parchment paper and spray the parchment paper with cooking spray.
(These are delicate little things and you don’t want them to stick!)
In a food processor, pulse together the sugar, lemon zest and lavender until combined.
In a separate bowl, whisk t ogether the flour, baking powder and salt.
Add this to the sugar mix in your processor and pulse again until combined.
Scatter the butter on top of this mix and pulse some more, until the mix is the texture of corn meal.
In another bowl, beat the egg yolk, lemon juice and vanilla.
And while the machine is running, slowly stream the liquid in.
Continue to process until the dough forms a ball.
Remove, roll into a cylinder and wrap tightly in saran.
Either freeze for 45 minutes or chill in the refrigerator for at least 2 hours before using.
When ready to bake, slice the cookies and place them on parchment lined pans.
At the last minute, I decided that I wanted to use a cookie cutter to give them some definition.
And the diameter of my roll of dough was slightly smaller than the cookie cutter I wanted to use.
So I very lightly floured my work surface and rolling pin and gently pressed them out a bit before pressing out my shapes.
Bake until very lightly golden on the edges about 10 minutes.