Spring is officially here! And that means crazy indecisive weather that in one breath makes you put on your parka and rain boots, grab your shovel with one hand and your umbrella with the other. Those days are punctuated by beautiful sun filled days where you throw open your windows, smile and run with (or without) your kids to the nearest park. For me, there is also a dramatic increase in the amount of socializing or entertaining once spring arrives. Mostly because with two young kids we spend most of the winter months huddled in our houses battling one illness or another or waiting out the current snow storm. But also because for this foodie spring also screams BRUNCH! Mimosas, quiches, fresh fruit and beautifully light and delicate desserts like these lavender cookies. This recipe came from my mom by way of the Herb Society she belongs to. They are buttery soft with a lovely undertone of lavender. They are perfect for bridal showers, baby showers or just brunch with friends! Oh, and they are SO good I recommend doubling the recipe! Enjoy!! nom nom
2 cubes of softened butter
1 1/2 cups powdered sugar
1 tsp of grated fresh lemon zest
1/4 cup culinary lavender buds
pinch of salt
2 cups GF all purpose flour; I am still perfecting my all purpose blend so I used King Arthur’s GF all purpose flour.
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Mix butter, sugar and egg with mixer on medium speed. Add dry ingredients and stir to make very stiff batter.
- Drop by the spoonful onto parchment paper. Bake for 12-15 minutes until cookies are slightly brown around the edges. They are best if slightly underbaked. Let cool for a few minutes then move to wire rack to cool completely.