Lavender Cookies

The lavender fields in Provence, France are on my 'bucket list.' The fields bloom anywhere between May and July. The peak is late June till early July. I have seen pictures that show these fields to be spectacular during the peak and I am told that one must see it full bloom to appreciate its real beauty and heavenly scent.

But for the time being, I will be content munching on freshly baked lavender cookies

while dreaming of far off lavender fields. Mary Ann Miller got me hooked on these cookies as she had them displayed at Amelia Island Book Festival along with her book More Travels With A Blue Vase:A Sketchbook of Paris and Beyond.  The blog was posted February 22. 

I have been experimenting with a few recipes now that I have a good size container of lavender buds, courtesy of my friend Dennie.  

Cook's notes: These delicate shortbread cookies were fragrant with lemon and hints of lavender spice. I might add these cookies go great with a cup of tea or coffee. 
My biggest challenge making this recipe was not having a food processor available. So just to let you know it is possible to pull off this recipe using parts of the imersion blender set-up or a blender and a pastry cutter to work butter into crumb mixture.
Be sure to use parchment paper for easier handling of cookies. 
Makes 24 cookies and recipe is from food.com
Lavender Cookies
Ingredients:

• 3/4 cup sugar
• 2 TB. grated lemon zest
• 2 TB. fresh lemon juice
• 2 tsp. dried lavender buds
• 1-3/4 cups flour
• 1/4 tsp.salt
• 1/4 tsp. baking powder
• 12 tablespoons cold butter, cut into 1/2 inch cubes 
• 1 large egg yolk
• 1/2 tsp. vanilla

Directions:

• In a food processor, process the sugar, lemon zest and lavender buds until the sugar, zest and lavender are fully incorporated (about 30 seconds)
• Whisk the flour, baking powder, salt together and add to sugar mixture, pulse to combine, about 10 1 second pulses
• Scatter butter pieces over flour/sugar mixture and pulse until mixture becomes fine cornmeal
• In a measuring cup, beat together the lemon juice, egg yolk and vanilla
• With machine running, add in juice mixture and continue processing until dough forms a ball about 10-15 seconds
• On a clean floured surface, work dough gently into a ball and then shape the dough to a long cyclinder log shape
• Roll log shape on to wax paper, reshape and cover  with plastic wrap, seal edges
• Place dough log in  freezer for an hour or 2 hours in the refrigerator
• Preheat oven to 375 line baking sheet with parchment paper   
• Slice log into pieces about 1-1/2 inches diameter, keep rest of dough refrigerated until needed for next batch
• Bake 9 minutes or until edges are slightly brown

Use a few drops of water, creme of tartar and a sponge to get your stainless steel appliances looking brand new again.

"The most precious gift we can offer anyone is our attention. When mindfulness embraces those we love, they will bloom like flowers." 

-- Thich Nhat Hanh