Lavender and Lemon Cookies

desserts

Print Recipe

Servings: Makes 10 to 12 cookies

Ingredients

¾ cup plus 2 tablespoons all-purpose flour

½ cup almond flour

1 tablespoon dried culinary lavender

¼ cup granulated sugar

½ teaspoon baking soda

¼ teaspoon kosher salt

1 stick unsalted butter, chilled

zest of 1 lemon

2 teaspoons freshly squeezed and strained lemon juice

Place all dry ingredients into the bowl of a food processor (all-purpose flour through salt); top with cover, and process for 10 seconds.
Cut butter into pieces and add to the bowl along with the lemon zest and juice; cover and process until just combined. Transfer mixture to a piece of waxed paper and form into a ball.
To make the cookies, pinch off pieces of dough, form into balls and place on a cookie sheet lined with parchment paper. Flatten the dough balls using the palm of your hand. If desired, sprinkle the top of each cookie with a little additional granulated sugar. Bake in a preheated 350-degree oven for 10 to 12 minutes or until lightly browned. Transfer to a cooling rack and cool completely.

We have another great recipe from Alethea Segal of Hauser Creek Farm for you to try: Naked Lavender Cake Recipe. And don’t forget to check out our story North Carolina’s Lavender Landscapes.

Recipe Courtesy Of

Alethea Segal, Hauser Creek Farm