I bought some dried culinary lavender, for my cheese cake. I thought that I would receive about a cup lavender. But no, I got a big bag full of lavender. I have enough lavender to last a lifetime or two. So I have to come up with new ways to use the lavender, so now I warned you. 😉
Makes about 30
60 g confectionary (powdered) sugar
1 tablespoon dried culinary lavender
1 lemon, the zest of
225 g butter, salted and room temperature
215 g all-purpose flour
In the bowl for the stand mixer, mix the sugar, dried lavender, and lemon zest until well incorporated. Add the softened butter and cream it with the sugar. You are looking for at light and fluffy butter mixture. Slowly add flour mixing until just combined.
Roll dough into a log (2 inch in diameter), wrap in glad wrap and refrigerate for minimum 3 hours. Make sure to have a smooth surface to get an even look on the finished cookies.
Preheat the oven to 375℉ (190℃).
Slice the chilled dough into ¼-inch slices, place them on a parchment lined baking sheet, spacing about 1 inch apart. Bake cookies 12-15 minutes, not getting any golden edges on the cookies.
Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.