I concocted this delicious recipe during my summer vacation. I wanted a small batch of cookies (these are quite rich…) that could keep for a few days in a tin so I wouldn’t eat the whole thing at one sitting. Try using organic ingredients in the following recipe and enjoy!
Makes about 20 cookies
1-Tbsp dried lavender ‘Provence’ (double if using fresh flowers)
¾ cup flour
7-Tbsp lightly salted butter (or add a pinch of salt)
¼ cup sugar
2-Tbsp almond flour
Chop the lavender into small pieces by pulsing it with the sugar in a food processor.
Add all the other ingredients and pulse until the dough makes a ball.
Wrap the dough in plastic film and refrigerate for at least 2 hours.
Roll out the dough to about 1/8 inch thick on a lightly floured surface.
Cut about 20 cookies with a 2-inch wide cookie cutter.
Bake at 350F for about 12 minutes.
A note of caution: Look for lavender grown following organic methods. Do not ingest lavender that came from a garden center, florist, nursery or craft store that could have been sprayed with pesticides or herbicides.