The Zamzows Table: Sandy's Lavender Cookies
This recipe came to us via our home office receptionist, Sandy. She harvests and dries lavender and wanted to use her harvest in a unique way. She offered to make and share them with us. We were so lucky she did; they were delicious!
From the garden:
- 2 eggs from your or a friend's backyard chickens.
- 1 tsp dried lavender buds*
From the store:
- 1/2 cup unsalted butter - softened, not melted.**
- 1 cup sugar
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup powdered sugar
- 1/2 tsp lavender extract***
- 2-3 Tbsp water
- Preheat the oven to 375 degrees. Line your baking sheets with parchment paper.
- In a stand mixer, whisk together eggs, butter, and lavender buds until fully incorporated.
- Sift flour, baking powder, and salt into a large bowl. Pour the whisked wet ingredients over the dry ingredients and stir to combine.
- Drop dough onto parchment-lined baking sheets, about one tablespoon at a time.
- Bake cookies for 10 to 15 minutes until the edges are golden brown. Remove from heat and allow them to cool completely on a wire rack.
- In a small bowl, combine sugar, lavender extract, and water. Stir until a smooth frosting begins to form. If it is too thick, add water 1 tsp at a time until the desired consistency is achieved.
- Once your cookies have cooled, spread a thin layer of frosting over the top of each cookie, then garnish with a few more dried lavender flowers.
*Sandy harvests her lavender and hangs them on a rack. She said it usually takes about a week for them to dry, though, during the hotter days of summer, it might only take a few days.
**These cookies are very light and fluffy. Give your butter time to soften naturally on the counter. Melted butter will cause them to flatten and lose their airiness.
***The lavender extract may be difficult to find. Sandy wasn't able to find it at several supermarkets. She ended up substituting the lavender extract with some lemon juice.
I was so happy Sandy shared these cookies with us. As I ate them, I instantly had the memory of a similar cookie my mother made many years ago. There was something about the lemony icing and fluffiness that gave me some welcomed nostalgia. They were softer than a sugar cookie, very light, and fluffy. While she wasn't able to find the lavender extract, the lemon was a nice touch that didn't overpower the lavender. It would probably be easy to overdo the lavender extract, so be careful with it if you find some. In my opinion, these were the perfect summer cookies. They weren't so heavy, and I could imagine they would go great with an ice-cold glass of lemonade as you hang out on the patio with some friends.