Buttery goodness. Because lavender doesn’t belong just in soaps.
This recipe is dedicated to the nifty folks of Lavender Dreams Farm & Donkey Rescue.
Lemon Lavender Cookies:
1/2 cup (112 g) nondairy butter
3/4 cup (150 g) raw sugar, evaporated cane juice or regular granulated sugar
2 teaspoons pure lemon extract or zest of 2 large lemons
1 teaspoon pure vanilla extract
1 1/2 cups (180 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cornstarch
Generous 1/4 teaspoon fine sea salt
2 scant tablespoons culinary dried lavender
2 scant tablespoons (28 ml) coconut milk or other nondairy milk
Preheat oven to 350°F (180°C, or gas mark 4). Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
With an electric mixer, cream together butter and sugar. Stir in extracts.
In a medium bowl, sift flour, baking soda, baking powder, cornstarch, and salt. Stir in lavender.
Mix dry ingredients into the wet ones. Add milk, as needed, until dough forms.
Scoop up 1 heaping tablespoon (24 g) of dough. Flatten a little, as the cookies don’t spread a lot while baking.
Bake for 14 minutes, until the edges of the cookies are just starting to become golden brown. If you want chewier cookies, aim for 12 minutes instead.
Wait 2 minutes before transferring them to a wire rack to cool completely.
Yield: 20 medium cookies