Like if a sugar cookie and shortbread cookie had a baby that was lemon lavender flavored.
Ever since I got my stand mixer, all I want to do is make cookies because its so fun to watch all the ingredients mix.
I love these cookies because they're not too heavy and they're not too sweet. The lemon and lavender give it a fresh bright taste.
I found dried lavender at Fresh Market, if you don't have a Fresh Market near you try looking at a Whole Foods or local gourmet grocer. You can also buy it on Amazon!
I found a hummingbird cookie cutter at Sur la Table. I was looking for a pumpkin but I get distracted easily and often leave with things not included on my shopping list. I know I'm not the only one!
I thought to myself (and maybe out loud) what would a hummingbird cookie taste like? Obviously lemon and lavender, intentional and playful. These cookies would be perfect for a tea party, bridal shower, house warming etc.
I'm eating one and sipping a cup of tea as I write this.
My roommate has a working theory that because these have lavender in them, they might actually be healthy. She didn't get mad at me for partially melting a ladle today so I'm agreeing with whatever she says!
Side note: check the oven before you turn it on. I put my dutch oven in there to get it out of the way and forgot which normally would be fine but it had a ladle sitting in it. Luckily the ladle makers predicted someone like me might do something stupid like this and the ladle survived with only mild melting. You can hardly tell and honestly I think it looks cooler now.
So that's that. Make these cookies, they're seriously very good.
Ingredients
1 stick of unsalted butter, room temp
1 cup of granulated sugar
1 large egg
2 tablespoons fresh lemon juice
1 teaspoon dried lavender (2 if fresh)
1 tablespoon lemon zest, loosely packed
1 teaspoon pure vanilla extract
2 cups all purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon kosher salt
Preparation
1. Add butter, lemon juice and sugar to a mixing bowl or stand mixer and beat until combined and smooth.
2. Chop or grind lavender then add lavender, lemon zest, and vanilla into the mixing bowl and beat 1 minute
3. Add in egg and beat another minute.
4. Sift dry ingredients and slowly incorporate into the wet. Mix until combined. If the dough is too dry, add a teaspoon of ice cold water and continue mixing.
5. Wrap dough in saran wrap and sit in the freezer for 20-30 minutes then remove. Preheat oven to 350 and line a baking sheet with parchment paper.
6. Either roll into a log and cut into 1 cm thick slices or roll all dough into a 1 cm thick sheet and use a cookie cutter to cut into shapes (ie, hummingbird), reusing scraps as you go.
7. Place cookies on your baking sheet and bake for 11 minutes. Remove & then prepare the next batch and repeat baking.
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