Hazelnut Lavender Lemon Cookies
These cookies are crisp and delicately flavored. The sprinkle of lavender scented sugar on top finishes this cookie with a special bouquet and sweetness that makes them rather special. Start the lavender sugar one week in advance to get a well-developed flavor.
Note: Please be sure all of the lavender you use is culinary grade, it should not be substituted with flowers from florists or nurseries that may have used pesticides not labeled for food crops.
For Lavender sugar:
In a glass jar place:
1 Cup granulated sugar
1 tablespoon of dried chopped lavender.
Combine the lavender and sugar and let sit for one week.
(tip: we prefer to keep my lavender buds in a small muslin bag or a few layers of cheesecloth tied together, but you can sift them out of the sugar at the end of the week if you prefer.)
There will be plenty of flavored sugar left after making the cookies to add to lemonade or coffee.
Pre-heat oven to 350 degrees.
2 teaspoons chopped or ground culinary lavender
1 C. unsalted butter
¾ C. granulated sugar
1 large egg
Zest from one lemon, finely chopped
1 tablespoon of lemon juice
2 1/2 C. Marilyn’s Gluten Free Gourmet Multi-purpose Baking mix
1 C. Almond or Hazelnut flour
1 C. whole almonds. (optional, for garnish)
In a large bowl, cream together lavender, butter, sugar, and egg. Add lemon juice and zest. Add Marilyn’s Gluten Free Multi-purpose mix and hazelnut flour. Dough will be somewhat stiff. Using walnut sized balls of dough on a cookie sheet, flatten cookies with a small glass dipped in the flavored sugar, then press an almond into the top of each cookie before baking. 350 degrees About 10 minutes, just until edges are golden.
Cool & Enjoy!
These also freeze really well for enjoying at a later date.
Having trouble finding food grade lavender? or looking for another twist?
You can substitute ½ tsp almond flavoring or 1 tsp of vanilla as well. To make a vanilla flavored sugar, place half a vanilla bean in the sugar and keep in tightly closed glass jar.