Refreshing, loaded with flavour without being overbearing, and super simple. These cookies are perfect to have with a hot cup of tea or a cold glass of iced tea.
3/4 cup white sugar
2 tbsp grated lemon zest
2 tbsp lemon juice
2 tsp dried lavender
1 3/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp sea salt
12 tbsp (1 1/2 sticks) cold unsalted butter, cut into 1/2" cubes
1 egg yolk
1/2 tsp pure vanilla extract
(If you don't have a food processor, follow these by-hand directions)
1. In a food processor, combine sugar, lemon zest and lavender until completely incorporated and sugar is damp from zest.
2. In a large bowl, sift together flour, salt, and baking powder.
3. Combine sugar/lemon/lavender mixture with the flour mixture with a whisk.
4. Return this mixture to food processor, and then scatter butter cubes over mixture, and process until mixture resembles cornmeal.
5. In a measuring cup, beat together the lemon juice, egg yolk and vanilla.
6. Slowly add the egg mixture to the food processor while it's running, and continue processing until the dough forms into a ball.
7. Move dough to a clean, dry work surface, and roll it quickly into a cylinder. It should be approximately 12 inches long and 1 1/2 inches in diameter.
8. Wrap the dough tightly in plastic wrap and chill in the fridge for 2 hours or in the freezer for 40-45 minutes.
9. Preheat oven to 375 degrees.
10. Cut chilled dough into cookie slices that are approximately 3/8 of inch thick.
11. Spray cookie sheet with non-stick spray, and place cookies 1 inch apart.
12. Baking time can be anywhere from 10 to 16 minutes, depending on the thickness of your cookies and on your oven. If they aren't finished after 10 minutes, just keep a momentary eye on them until the edges have browned slightly.
13. Let cool completely on racks. Store in sealed container for longer lasting freshness.
Enjoy!
(picture from When Harry Met Salad)
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