Sunday, August 25, 2013

lavender cookies with rosewater icing

This one is circulating the net lately. I, of course, tweaked it a little. Most versions of this call for 2 tsp of baking powder, which I thought was way too much for a batch this small. Also I used my beloved Fiori di Sicilia for the icing instead of straight rosewater, since my bottle is a little old.

I've had lavender in chocolate bonbons before, but never in baked goods, so I was a little concerned about the lavender being overpowering here. It wasn't, even though my dried lavender buds were very fresh and smelled perfumey as I was processing them. When combined with the butter and sugar they create a lovely almost-sharp flavor, rather like basil, or the sweet overtones of black pepper.

This is some of the best cookie dough I have ever tasted. I love me some vanilla, but it is much richer and stronger than the delicate flavors featured here. My writers group ate the whole two dozen I took; luckily for me I kept a few in reserve at home. :-)

Bake at 375 for 11-13 minutes.

Lavender cookies with rosewater icing

1/2 c unsalted butter, softened
1 c sugar
2 eggs
1 tsp lavender buds, crushed
1 1/2 c flour
1 tsp baking powder
1/4 tsp salt
*some recipes call for grapefruit zest to be added to the batter, which I think would be delightful but I haven’t tried it yet.

Preheat oven to 375ยบ F. 

Crush lavender buds with a morter and pestle, and/or process them with the sugar for a few seconds until finely crushed. Cream butter & sugar together; add eggs. Combine flour, baking powder, and salt in a small bowl; beat into the butter mixture in 3-4 stages. This makes a very soft dough, almost a batter. I chilled mine for a half-hour or so to make it more manageable, but it’s not necessary.

I strongly recommend using parchment paper to line your baking sheets for these. They are quite delicate.

Drop small spoonfuls (1-inch diameter) on the cookie sheet, spaced well apart. Bake 11-13 minutes or until barely browning around the edges. Remove promptly and let cool before drizzling on the icing.

Makes about 30 cookies. I think they would be just fine without icing, but YMMV.


1 cup powdered sugar, more or less
2-3 drops rose water
2-3 drops Fiori di Sicilia (optional)

Combine sugar, flavorings, and just enough milk to get a consistency that will drizzle off the end of a fork. Drizzle away, preferably over the parchment paper on which the cookies were baked. Store tightly covered.

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