Lavender cookies
These lavender cookies are all you need to welcome spring or summer. They are also perfect to celebrate Mother’s Day and serve on a baby shower.
Servings: 6 doz
Calories: 615kcal
Ingredients
- 1 ¼ tablespoon dried lavender flowers
- 1 cup demerara sugar
- 1 cup butter
- 2 eggs
- 2 ½ cups unbleached flour
- 1 ¼ tablespoon lemon zest finely grated
Instructions
- Place the lavender and ¼ cup of sugar in the small bowl of a food processor and pulse six times. Reserve.
- In the big bowl of the food processor, place the butter with the sugar, and make the dough using the dough blade.
- Add the eggs one at a time and keep processing.
- Add the flour, lavender and sugar powder, and process.
- Add the lemon zest and process it.
- Make a ball with the dough, wrap it with plastic wrap and refrigerate for at least 20 minutes.
- Preheat the oven to 350°F.
- Put the dough on a cookie press, and press on a baking mat (or baking sheet) leaving 1 inch between cookies.
- Bake for 8 to 10 minutes. Let the cookies completely cool down in a cooling rack.
- These cookies can be stored in an air-tight container for a few days.
Nutrition
Serving: 0.5dozen | Calories: 615kcal | Carbohydrates: 72g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 266mg | Potassium: 93mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1036IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg