Lavender Cookies Recipe #376693
From Perfect Muffins & Bakes
by Charlotte J
22 min | 10 min prep
12 cookies
- 1/4 cup golden superfine sugar, plus extra for dusting (55 g)
- 1 teaspoon lavender leaves, chopped
- 4 ounces butter, softened, plus extra for greasing (115 g)
- 1 lemon, finely grated rind
- 1 1/4 cups all-purpose flour (175 g)
- Place the sugar and lavender leaves in a food processor.
- Process until the lavender is very finely chopped, then add the butter and lemon rind and process until light and fluffy.
- Transfer to a large bowl.
- Sift in the flour and beat until the mixture forms a stiff dough.
- Place the dough on a sheet of parchment paper and place another sheet on top.
- Gently press down with a rolling pin and roll out to 1/8 - 1/4 inch thick.
- Remove the top sheet of paper and stamp out circles from the dough using a 2 3/4 inch round cookie cutter.
- Re-knead and re-roll the dough trimmings and stamp out more cookies,.
- Using a spatula, carefully transfer the cookies to a large, greased cookie sheet.
- Prick the cookies with a fork and bake in a preheated oven,
- 300 degrees for 12 minutes, or until pale golden brown.
- Let cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
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5 stars