Now these were unexpected. And light and fragrant and fun. Barely sweet, perfect for afternoon tea.
Of course, the question is, "Where do I find dried lavender?" Well, you could grow your own. We checked Whole Foods, they didn't have it. Shanna got hers at that mecca of aromatics, Penzeys. (They're so awesome they can have a lame website and still boom. But it wouldn't hurt for them to hire a techie.) While you're there you could pick up some vanilla beans, they have at least two kinds. If you don't have a Penzeys, start calling around, get creative, or order some online. I like to just stick my nose in the jar and inhale. But the cookies are good too.
1 tsp dried lavender
1 T water
1 cup butter, softened
1/2 cup powdered sugar
1 vanilla bean, split in half and scraped, or 1 tsp vanilla extract
2 cups all-purpose flour
1. Preheat oven to 325. Using a mortar and pestle, grind and crush the 1 tsp lavender. In a small bowl, combine lavender and the water. Set aside for 10 minutes.
2. In a large bowl, beat butter on medium to high speed for 30 seconds. Add the 1/2 cup powdered sugar. Beat until combined, scraping bowl occasionally. Beat in lavender mixture and vanilla bean seeds. Gradually add flour, beating on low until combined.
3. Divide dough into 36 equally portions (each about 3 tsp.) With lightly floured fingers, press each portion of dough evenly into bottom of an ungreased 1 3/4 inch muffin cup.
4. Bake in the preheated oven about 20 minutes or until edges are very lightly browned and toothpick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Using a thin knife, loosen edges and remove. Transfer to wire rack to cool completely.
5. Lightly sprinkle cookies with powdered sugar just before serving. Makes 36 cookies
Recipe from Better Homes & Gardens Christmas Cookies magazine, December 2010
Cookies made by Shanna S.
Click here for printable recipe