The Dao Of Cooking

The Dao Of Cooking

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Recipe redux:

Yields approx. 3 dozen cookies.

1/2 cup granulated sugar

2 TBS lavender sugar with buds

Zest of one lemon

2 cups all purpose flour

1/4 tsp baking powder

1/4 tsp salt

1 stick (12 TBS) unsalted butter, chilled and cut into little cubes

2 TBS fresh squeezed lemon juice (add extra 1 TBS for more tartness)

1/4 cup milk

1 tsp vanilla

In a food processor, pulse sugars, lemon zest, flour, baking powder and salt. Drop in butter until the mix is the texture of corn meal. In another bowl mix the milk, lemon juice and vanilla (milk will curdle). With the processor on, slowly pour in liquid. Process until the dough forms a ball. Remove and using saran wrap roll into a foot-long log (dough will be very sticky) and wrap tightly in the saran wrap. Either freeze for 45 minutes or chill in the refrigerator for at least two hours before using.

Butter two cookie sheets or line with with parchment paper. Preheat oven to 350°F. Cut log into 1/4-1/2" slices and place onto cookies sheets. Or roll out and cut with cookie cutters (make sure to flour table top and rolling pin). Sprinkle with lavender sugar (optional). Bake for 12-14 minutes, depending on oven. Let cool for a minute then continue cooling on a wire wrack.

Lemon Lavender Cookies