Now I know that I am trying to cut back on desserts, but when I learned of lavender biscuits, and heard that Kate Middleton uses them as a remedy to cure morning sickness, I just had to try these. Lavender in cookie? And lavender in cookies for a princess? Yes, please. So I got this recipe from Helena at A Diary of Lovely , which is no surprise since just about everything that girl does is indeed lovely.
On this side of the pond, in Orange County, to be exact, citrus fruits are in full effect right now, and if you live here you surely have a neighbor happy to unload some lemons or oranges on you (BTW, please come take some of our oranges!). One of the tutors who works in my writing center brought in some ginormous lemons for us to take, but apparently when you leave fruit in the break room, this is what you end up with:
HAHA! I felt very guilty cutting into one of these. The content one in the center went into these cookies, in case you’re wondering.
Back to princess cookies. They are incredibly easy to make, and I was pleased to see that they don’t call for too much sugar. You also make them all in a food processor, which saves a lot of clean up time.
Here’s what you need:
- 3/4 cup sugar
- 2 tablespoons grated lemon zest + 2 tablespoons juice from 1-2 lemons
- 2 teaspoons dried lavender
- 1-3/4 cup flour
- 1/4 teaspoons baking powder
- 1/4 teaspoons salt
- 12 tablespoons (1-1/2 sticks) cold unsalted butter, cut into 1/2″ cubes
- 1 egg yolk
- 1/2 teaspoon vanilla extract
In a food processor, process the sugar, lemon zest and lavender until the sugar looks damp and the zest and lavender are fully incorporated, about 30 seconds. Whisk together the flour, baking powder and salt, then add to the sugar mixture; pulse to combine, about (10) 1-second pulses.
Scatter the butter pieces over and pulse until the mixture resembles fine cornmeal, about (15) 1-second pulses. In a measuring cup, beat together the lemon juice, egg yolk and vanilla. With the machine running, add the juice mixture in a slow stream (should take about 10 seconds) and continue processing until the dough forms into a ball, 10 to 15 seconds longer.
Turn the dough and any dry bits onto a clean work surface and gently gather into a ball. Working quickly, roll the dough into a cylinder about 12″ long and 1-1/2″ in diameter. Center the dough on a piece of parchment or plastic wrap and wrap tightly, twisting the ends together to seal. Chill the dough until firm and cold, about 45 minutes in the freezer or 2 hours in the refrigerator.
Preheat the oven to 350°F. Line baking sheets with parchment paper or spray them with nonstick cooking spray.
Remove the dough log from its wrapper and use a sharp knife to slice the dough into 3/8″ thick rounds. Place the rounds on the prepared baking sheets, spacing them 1″ apart. Bake until the centers of the cookies just begin to color and the edges are golden brown, about 10-12 minutes, rotating the baking sheet halfway through the baking time. Cool on sheets about 5 minutes, then transfer the cookies to a wire rack to cool completely. Makes approximately 4 dozen.
Now, you will want to watch these cookies closely, as they go from golden to over-crisped (read: burnt) very quickly. I had to throw out a first batch that um, crisped within 10 minutes, so if you’re cookies are on the smaller side, they probably only need about 8 minutes or so.