Lavender Cookies for Valentine's Day

Lavender Cookies

I absolutely love Lavender Cookies. This is a very delicate cookie, much like a shortbread with just a subtle hint of lavender. This was my first time making this recipe but I am a huge fan of Joy the Baker -- she has never steered me wrong on my baking adventures. These are rolled cookies - so pick out your favorite cookie cutter (I chose hearts for Valentine's Day but circles would work well, too) and dust off the rolling pin. This dough is very manageable as long as you make sure to chill your dough before rolling it out. And work in small batches, keeping the dough your not working with refrigerated while your cutting your shapes. 

Lavender Cookies
adapted from Joy the Baker
Yields approximately 50 cookies (depending on the size of your cookie cutter!)

• 1 tablespoon dried lavender blossoms
• 1/2 cup plus 1 tablespoon raw turbinado sugar 
• 1 cup unsalted butter, room temperature
• 2 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 eggs, lightly beaten 
• extra sugar for sprinkling on top

Place racks in the center and upper third of the oven.  Preheat oven to 350 degrees F. In a medium bowl, whisk together flour and salt.  Set aside. 

Using a mortar and pestle (or a spice grinder) grind up lavender and 1 tablespoon sugar. You really want to break up the sugar and the lavender - otherwise these cookies will taste like flowers....in your mouth (I learned this the hard way). 

In the bowl of an electric stand mixer, fitted with a paddle attachment add butter, ground lavender mixture, and remaining 1/2 cup sugar.  Cream on medium speed until slightly more pale and fluffy, about 5 minutes.   Stop the mixer, add the flour.  Mix on low speed until dough comes together.  The dough will be crumbly, then begin to form when it continues to mix.  Dump dough mixture out onto a clean surface and form into a ball with your hands.

Wrap in plastic wrap and refrigerate for at least 30 minutes.

Place racks in the center and upper third of the oven.  Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.  Set aside. Divide refrigerated dough into quarters.  On a lightly floured work surface, roll dough out to a 1/4-inch thickness.

Use a cookie cutter to cut cookies into your desired shapes - I chose hearts, for valentines day! 

Use a fork to prick cookies.  Brush very lightly with egg wash and sprinkle with sugar.

Bake cookies for 8 to 11 minutes, until just browned around the edges.  Remove from oven.  Allow to cool on the cookie sheet for 10 minutes then remove to a wire rack to cool completely. Cookies last, in an airtight container at room temperature, for up to 4 days.