Lemon Lavender Butter Cookies
Yield: 2 ½ Dozen 2” cookies
2 Cups All Purpose Flour
1/2 Teaspoon Baking Powder
3/4 Teaspoon Lavender Sea Salt
1/2 Teaspoon Ground Pink Peppercorns
3/4 Cup Unsalted Butter, Room Temperature
1 Large Egg
1 Cup Organic Cane Sugar
1 Tablespoons Lemon Zest
1 Teaspoon Almond Extract
1/4 Cup Toasted Sliced Almonds (optional)
The unpredictable flavor of these cookies makes them a great complement for afternoon coffee or tea. We use them frequently for dessert alongside a dish of vanilla ice cream topped with fresh berry sauce. The lavender in the cookie brightens the flavors and makes something extraordinary out of an otherwise simple dish.
Place flour, baking powder, and salt in a medium bowl and whisk together with a fork. Add lavender buds and stir lightly to combine with the dry ingredient mixture.
In a large bowl, cream together butter and sugar. Add lemon zest and almond extract to the mixture; stir to combine. Slowly add dry mixture, stirring to combine with a wooden spoon. Add almonds, if using, and continue to stir until a dough has formed. Wrap dough in plastic wrap and place in refrigerator to chill for 30-60 minutes.
Preheat oven to 350 degrees. Form dough into 1" balls and place 2” apart on cookie sheet. Bake for 13 minutes until golden brown. Allow cookies to cool slightly before removing them from the baking sheet and placing them on a rack to cool completely.