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Tuesday, November 25, 2014

Victorian Lavender Cookies



Last month I bought a magazine called Capper's Farmer. Capper's Farmer is a homemade good magazine and I loved their scrapbook ideas. I was looking at their recipes and I thought the recipe for the lavender short bread looked good:


Lavender Shortbread (Capper's Farmer)
*Bullet*1/2 cup blanched whole almonds
*Bullet*3 tablespoons dried lavender flowers
*Bullet*2 cups bleached all-purpose flour, divided
*Bullet*1/2 teaspoon salt
*Bullet*2 sticks of unsalted butter, softened
*Bullet*1/4 cup plus 2 to 3 tablespoons granulated sugar, divided
*Bullet* 1 teaspoon pure vanilla abstract

1. In a food processor fitted with a metal blade, grind the almonds, lavender flowers and 2 tablespoons of flour until the nuts are finely textured, but not pasty.
2. Into a bowl, sift together the remaining flour and salt. Stir into the ground nut mixture, set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, 1/4 cup granulated sugar until light and fluffy. Turn mixture to low speed and gradually add flour-nut mixture, blending until just combined. Stir in vanilla extract.
4. Turn dough out and flatten into a disk; wrap tightly in plastic wrap and refrigerate for at least 3 hours, or until very firm.
5. Place rack in center of oven and preheat oven to 300 degrees F. Line two 15-by-10-inch cookie sheets with parchment paper and set aside.
6. On a lightly floured surface, roll dough out to 1/4 inch thickness. Cut out assorted shapes using cookie cutters. Carefully transfer cookies to prepared cookie sheets, spacing them about 1 inch apart. Sprinkle tops evenly with remaining sugar.
7. Bake for about 30 minutes, or until shortbread is form to the touch and lightly browned on the bottom. Immediately transfer to cooling racks and cool completely before storing.


However, the process was very involved and wanted to try something simpler. I Googled "Lavender Cookie Recipes" and found Victorian Lavender Cookies. I thought the recipe was the easiest:

Victorian Lavender Cookies
*Bulletb*1/2 cup butter
*Bulletb*1 cup sugar
*Bulletb*2 eggs
*Bulletb*1 teaspoon lavender, crushed
*Bulletb*1 1/2 cups flour
*Bulletb*2 teaspoons baking powder
*Bulletb*1/4 teaspoon salt

Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt. Drop by teaspoons onto an ungreased cookie sheet. Bake for about 10 minutes.


I went to William Sonoma to buy the crushed lavender. They had a small jar for $6.99, but you can buy lavender on Amazon from $3.50-$10.50 (then whatever shipping is). I was happy that the William Sonoma in King of Prussia sold it.

I baked the lavender cookies on Saturday. On Friday night, I pulverized 1/2 teaspoon of lavender and I was amazed at how fragrant it was. That Saturday morning, I creamed the softened butter (left out overnight) with the white sugar.





As the butter and sugar were creaming, I mixed the dry ingredients: 1 1/2 cups of flour, 2 teaspoons of baking powder and 1/4 teaspoon of salt. I added 1/2 teaspoon of lavender that I crushed on Friday night and then another teaspoon of the lavender untouched from the jar.







I then added the two eggs that Aunt Linda brought me from her three chickens to the butter, then the dry ingredients. Beat slowly because the flour will go everywhere if it's done fast.





Once the lavender cookies are mixed, place a teaspoon size clump of dough on an ungreased cookie sheet. Bake for 10 minutes and I made three dozen.



I couldn't find rose water and mom thought rose water was more spring. I made a lemon icing instead:

1 1/2 cups of powder sugar
6.5 teaspoons of water
1/4 teaspoon of lemon extract.


Stir the sugar until it's icing like consistency. Drizzle over the cooled cookies. Enjoy!





Here are the beautiful girls my aunt owns and whose eggs I used for the cookies and will use for the rest of the cookies. These pictures were from last Christmas when I had to care for them for a week (the Rhode Island Red is my favorite). Thanks, girls! :)


4 comments:

  1. Fancy Mixer. I have a hand held one. The batter looks the best...
    Like the chickens!

    ReplyDelete
    Replies
    1. We have a hand held one too, but I prefer the stand mixer, haha. I feel in control of the stand mixer. When I make the date bars, I'll have to use the hand mixer, though.

      The batter was so good. :) I only tried half a cookie and the cookie was pretty good. I hope I get to watch the chickens for Christmas when my aunt and uncle go away. I love watching those chickens and feeding them. :)

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  2. Hmm...I've heard elsewhere about using lavender in cooking, although I'm more familiar with it as a perfume!

    ReplyDelete
    Replies
    1. They tasted really good! If it wasn't so expensive to send food internationally, I would have sent you some!

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