Lavender Blossom Tea Cookies

Yield: About 6 dozen

Equipment needed: A large sheet pan; parchment paper.

1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1 large egg, beaten
1¼ cup all-purpose flour
¾ teaspoon baking powder
1 tablespoon lavender buds

Heat oven to 350°. Line a cookie sheet with parchment paper. Set aside.

In a medium bowl, cream together butter and sugar. Add egg and beat well by hand until light and fluffy. Stir in flour and baking powder, then add lavender buds. Measure dough by level teaspoon and drop onto parchment paper, spacing 2 inches apart.
Bake in oven 8 to 10 minutes, or until pale golden and edges just begin to brown slightly. Watch carefully. Cookies will be soft until cooled on wax paper. Store in airtight container.
From Herbal Cookery, From the Kitchens and Gardens of the St Louis Herb Society © St. Louis Herb Society 2009, p. 156

Photo by Steve Adams Studio

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