You can celebrate any season or occasion with these zesty lemon lavender cookies; they have all the compact taste of a lemon slice with a subtle summer lavender flavour; fresh dried lavender is key, as these crunchy on the outside, tender chewy on the inside biscuits do linger with every bite. Using a mortar and pestle to grind the lavender and sugar together does sounds a bit archaic, I know, however it is an absolute must as it releases the particular essence and fragrance of the lavender in such an intoxicating springtime way.
Lemon Lavender Cookies
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makes 20 to 24 cookies
1 tablespoon dried culinary lavender
1 tablespoon granulated sugar
3/4 cup granulated sugar
1/2 cup (1 stick) butter, at room temperature
1 large egg
grated lemon zest of 1 lemon
1/2 teaspoon vanilla extract
1 1/4 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Lemon Lavender Sugar Topping
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1 tablespoon dried culinary lavender
1 tablespoon granulated sugar
3 tablespoons granulated sugar
grated lemon zest of half a lemon
Using a mortar and pestle, place the 1 tablespoon of lavender and the 1 tablespoon of white sugar in the mortar and grind together using the pestle until finely ground. Transfer to a large bowl and add the butter and the remaining 3/4 cup of white sugar. Beat with an electric mixer until smooth. Beat in the egg, lemon zest and vanilla.
In another bowl sift together the flour, baking powder and salt. Add to the butter mixture and beat until blended. Cover the bowl with cling film (plastic wrap) and refrigerate for 1 hour.
Meanwhile preheat the oven 325ºF (170ºC or gas mark 3) and line a baking tray with baking parchment paper. You may need to use two trays.
While the dough is chilling and the oven is warming up, make the lemon lavender sugar topping. Again, using the mortar and pestle combine the 1 tablespoon of lavender and 1 tablespoon white sugar in the mortar, grind with the pestle until finely ground. Transfer to a bowl and add the remaining 3 tablespoons of white sugar, stir together then grate the lemon zest over the bowl, allowing the zest, essence and oil to seep onto the sugar mixture. Stir until the sugar mixture and zest are combine and it makes a sort of lemony lavender sugar paste. Cover and allow to rest until needed.
When the dough is chilled gently break off pieces of dough and roll between floured hands to form balls, no larger than a walnut. Place balls on the baking tray and gently press down with the floured tines of a fork, you don't want to completely flatten, just enough so the rounded top is slightly smooth, take some of the lemon lavender sugar and place on top, using a clean finger, gently pat the sugar down.
Bake for 8 to 12 minutes or until slightly golden. When done remove the cookies from the oven and allow to set on the baking tray for 5 minutes then transfer to a wire rack and cool completely. Sprinkle with lavender before serving.