Grandma's Lavender Cookies
Ingredients:
For the cookie dough:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 tablespoons dried culinary lavender buds
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon pure vanilla extract
For the lavender glaze:
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon dried culinary lavender buds
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, combine the dried culinary lavender buds and granulated sugar. Use a mortar and pestle to crush the lavender buds slightly, releasing their fragrance. If you don't have a mortar and pestle, you can also use your fingers to crush the buds.
In a separate, larger bowl, cream together the softened butter and lavender-infused sugar until it becomes light and fluffy.
Add the vanilla extract to the butter and sugar mixture, and mix it in well.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Be careful not to overmix; just mix until the dough comes together.
Roll the dough into a log shape, about 2 inches in diameter. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough will make it easier to handle and prevent excessive spreading during baking.
While the dough is chilling, you can prepare the lavender glaze. In a small saucepan, heat the milk and dried culinary lavender buds over low heat until it's warmed, but not boiling. Remove from heat and let it steep for about 10 minutes to infuse the milk with lavender flavor.
Strain the milk to remove the lavender buds, and then whisk it into the powdered sugar until you have a smooth glaze. If the glaze is too thick, you can add a little more milk to reach your desired consistency.
Preheat your oven again to 350°F (175°C).
Slice the chilled dough into cookies, about 1/4 to 1/2 inch thick, and place them on the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies start to turn golden.
Let the cookies cool on the baking sheet for a few minutes, and then transfer them to a wire rack to cool completely.
Once the cookies are completely cooled, drizzle the lavender glaze over them using a spoon or a small pastry bag.
Allow the glaze to set before serving. The lavender cookies are now ready to enjoy. They pair wonderfully with a cup of tea or as a sweet treat anytime.
These delicate lavender cookies are sure to transport you to a time when Grandma's kitchen was filled with the comforting aroma of freshly baked goods. Enjoy!
