Last fall, when Sarah and I threw our epic dinner party, complete with signature cocktails and an impeccably edited cheese plate we made lavender cookies for dessert. It was my friend B’s birthday this weekend. B is a lovely person, so for her birthday she obviously needed something pretty, unique, and tasty. Lavender cookies were the first thing that popped into my head. I based my recipe off of one I found online. I added an extra teaspoon of vanilla and a 1/2 teaspoon of salt. I didn’t use any milk, because the dough was moist enough as it was. Also, I prefer a thin cookie that is crispy on the edges and slighty chewey in the center to a thick cakey one. I believe the milk would have made it more cake-like, so I was happy to leave it out.
The ingredients are:
3 tablespoons dried CULINARY lavender
1 cup butter or margarine
2 teaspoons baking powder
2 teaspoons vanilla
2 cups sugar
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Culinary Lavender is a delicious addition to your spice cabinet. You can find it at the Spice House in Chicago, or at any number of spice stores. It lends a delicate and fresh floral bouqet to whatever it is added.
It’s also worth noting that the Spice House is a GREAT resource for anyone in Chicago. Please don’t buy your herbs at Whole Foods. They are not nearly as fresh or as cheap as the ones at the Spice House.
Unfortunately, my camera’s memory card was full, so I do not have a picture of the finished product, but they can be seen on Sarah’s blog that I linked at the beginning of this entry. These cookies have a uniquely pretty taste, perfect for a spring birthday treat.