Sticking with my new found edible flower obsession (that was sparked by the lovely Lilac Lemon Salad), these cookies mirror my three favorite things:
Edible flowers, lemon, and of course food!
So thus, right after finishing the beautiful Lilac Salad I quickly turned to the internet to order up some culinary lavender -specifically for these cookies. (On second thought, perhaps my love of edible flowers was just meant to be. I wanted to create these cookies months before The Humble Kitchen was born!)
Eager, I (not so) patiently awaited their arrival.
And waited -until finally the day came that these purple dried flowers arrived on my doorstep! (In all seriousness, it didn’t take that long. I’m just mega impatient.)
Like a child on Christmas Day I tore into the box and then (unlike a child on Christmas Day) got to baking! I’ll admit, I was a bit nervous about how these cookies would turn out seeing as they don’t have any real dairy in them. After all, what’s a shortbread without it’s distinct buttery goodness?
To my surprise, delightful!
These cookies turned out not only stunning but absolutely savoury!
Cookie monsters, here’s a recipe to slow you down and keep you satisfied. This is not a cookie you can devour one after the other (my inner cookie monster already tried that…). Rather, these lovely cookies are to be enjoyed nice and slow as you discover hints of lemon and bursts of lavender.
So how about we slow it down. Turn up “Hey There Delilah” by the Plain White T’s and let’s get baking!
Makes: Approximately 24 cookies, depending on the size of your cookie cutters! Prep time: 20 minutes Total Time: 1 hour 30 minutes
- 2 1/2 cups of flour
- 1 1/2 cups of powdered sugar
- 1 cup of dairy free butter, softened (I actually used a dairy free margarine, because again when you live in a small town you take what you can get… and it still turned out lovely! P.s. I know what you’re gonna say ‘Isn’t all margarine dairy free? ‘ Apparently not…)
- 1 egg
- 1/2 – 1 tablespoon of culinary lavender
- 1 teaspoons of vanilla extract
- 1 teaspoon of lemon zest
- 1 teaspoon of baking soda
- 1 teaspoon of cream of tartar
- 1/4 teaspoon of Sel Gris Sea Salt, Himalayan Pink Sea Salt, or Crystal Maldon Sea Salt
- 1/2 cup of powdered sugar
- 1 tablespoon of coconut milk
- 1 teaspoon of culinary lavender
- 1/2 teaspoon of vanilla extract
- 1 drop of red food coloring (optional)
- 1 drop of blue food coloring (optional)
Let’s start with the lavender cookies themselves:
- Combine the powdered sugar, butter, vanilla, lemon zest, and egg in a large mixing bowl. Set aside.
- In a smaller bowl sift together flour, lavender, baking soda, cream of tartar and the sea salt.
- Slowly combine the sifted flour and lavender with the sugar and butter mixture. Stir until evenly mixed.
- Place the dough between two sheets of parchment paper and roll until the dough is about 1/4″ thick. Place in the refrigerator for at least an hour.
- Once an hour is up, or you’re ready to keep cooking preheat the oven to 375 degrees.
- Remove the dough from the fridge and place on a floured countertop. Use a cookie cutter to cut the dough into any shape you desire and then place them on a parchment lined cookie sheet.
- Bake for 7-8 minutes or until the bottoms are slightly golden. Keep a watchful eye on them, as you don’t want to overcook them!
- Remove from heat and let cool completely on a baking rack.
Moving on to the glaze:
- Simply mix together the powdered sugar, coconut milk, vanilla and lavender.
- Once the cookies are cool, dip or drizzle the tops of the cookies and then return to the rack to set.
- Once the glaze has hardened grab your tea, a cookie, and take a big bite!
There we have it! Absolutely beautiful cookies with my favorite combination, edible flowers and lemon. Enjoy as a welcome addition to tea or an after supper treat!
Health & Happiness,