Lavender cookies

Name: Lavender cookies
Ingredients: 150 g softened butter; 150 g powdered sugar; 1 egg; 1 teaspoon vanilla extract; 250 g flour; 1 teaspoon baking powder; 1 teaspoon culinary lavender

Dessert - Lavender cookies by Marioara I. - Recipia

Lavender cookies are served with coffee or tea; they come out slightly crisp on the outside and soften by the next day. Butter, powdered sugar and egg make a tender dough, with lavender and vanilla in the background. I use dried lavender flowers with a clean scent, not blends meant for decoration. Prep: 20 minutes. Cook: 15 minutes. Rest: 30 minutes. Total time: 65 minutes. Servings: 20. About 133 kcal and 2 g protein per serving.

Ingredients

150 g softened butter
150 g powdered sugar
1 egg
1 teaspoon vanilla extract
250 g flour
1 teaspoon baking powder
1 teaspoon culinary lavender

Preparation

1. Beat the softened butter with the powdered sugar until creamy. Add the egg and vanilla extract, then mix. 2. Mix in the flour, baking powder and culinary lavender. 3. Wrap the dough in plastic wrap and chill for 30 minutes. 4. Put the dough on a well-floured surface and knead it gently until you have a compact ball with the consistency of modeling clay. Roll out a sheet that isn't too thick, cut out the cookies and arrange them on the baking tray. 5. Heat the oven to 180°C. Bake the cookies for 10-15 minutes, until the bottoms are very lightly browned.

Notes

Use culinary lavender, with clean, dried flowers; lavender meant for decoration isn't suitable for the dough. Smaller cut-out cookies brown faster, while larger ones may need a few extra minutes. After 24 hours they soften and become tender. Keep them in a sealed container once cooled. For a different flavor, replace the lavender with the grated zest of one small lemon. They contain gluten, dairy and egg. They're in the same vein as simple tea cookies, and I serve them with black tea.