10.Oct.2007 Lemon Lavender Cookies
Buttery goodness. Because lavender doesn’t belong just in soaps.
Lemon Lavender Cookies
1/2 cup (128 g) nondairy butter
3/4 cup (144 g) raw sugar
2 teaspoons pure lemon extract
1 teaspoon pure vanilla extract
1 1/2 cups (204 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cornstarch
1/2 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.
Fold dry ingredients into wet. Add milk, as needed.
Scoop up 1 1/2 to 2 tablespoons worth 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 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