Like all English plants worth their greenery, plant a bush of lavender and it spreads with the gusto of a good English ivy! Three years ago when I moved into this house, I came across a small, lifeless stalk of lavender on clearance at Whole Foods. Like a little lost puppy, it spent the whole summer waiting for someone to lovingly take it home. I loved! I bought!
Fast forward a few summers and I have more lavender than I know what to do with! I have a bushel drying in the garage, jars of lavender sugar, jugs of lavender simple syrup. Like Sherlock Holmes on a tough case, I find myself pondering….what will I do with all of this lavender! Too much purple will surely wreck a garden’s complexion.
So I zip into the kitchen, grab a bowl of sugar, a tablespoon and begin to ponder. No, I am not munching on the sugar! That would just be weird. But right next door to the sugar lives the flour and surely my upstairs neighbor the Extracts won’t mind lending me a vanilla or two! By jove, I think I’ve got it. Lavender Cookies!
Part cake, part sugar cookie with a fragrant floral bud glistening under a sprinkle of lavender sugar. Golden brown around the edges, soft at the edges, and hints of warm butter. Delicious! P.S. They say you can eat the lavender bud, but that just weirds me out!
- 1½ tablespoons butter, softened
- 1½ tablespoons granulated sugar
- 1/2 tablespoon Egg Beaters
- 1/16 teaspoon lavender extract
- 1/16 teaspoon vanilla extract
- 1/16 teaspoon vanilla paste
- 3½ tablespoons all-purpose flour
- 1/2 tablespoon whole milk, as needed
- 2 dried lavender buds, for decoration
- 1 teaspoon lavender sugar, for decoration
- Preheat the oven to 350°.
- Cream the butter, sugar, Egg Beaters and both extracts together until thick and glossy. Fold in the flour. As needed, add up to 1/2 tablespoon of milk to bring the dough together.
- Divide in half, roll into flattened disks and press a dried lavender bud into the center of the cookie. Sprinkle with lavender sugar.
- Bake at 350° for 15-20 minutes or until golden brown and springy to the touch.
- Recipe yields 2 pillowy cookies.
- I'm having a think here, Watson. What if we replace both vanillas with 1/4 teaspoon of almond extract. Bloody brilliant thought, if you asked me!
- To clean the dried lavender bud, folder it in a damp paper towel, pressing firmly but gently.
- It's your cookie. You can eat the lavender bud if you want to!