Lavender cookies for Martina

Sometimes inspiration comes in different colors and shapes.

Take a look at the following picture. There is a mom to be, showing purple ballerinas for her to be born baby girl.
                                                                                                                                                                            Photo: Verónica Ravelo
I found this picture on the Facebook wall of one of my co-workers in Caracas and immediately lavender cookies came to mind.
The baby was born a couple of days ago in my home town. Her name is Martina. So, I decided the time to make lavender cookies had arrived.
I never baked lavender cookies before, but this is how inspiration works: while doing the mise en place, it was like “somebody” was dictating me ingredients and proportions.
I chose unbleached flour and demerara sugar. Since dry lavender is so fragrant, I added some lemon zest for balance purposes.
These cookies are not particularly sweet, but floral and lemony. I used a cookie press, but they can be made with cookie cutters of your favorite shape.
While watching the picture of Martina's ballerinas, I felt so thankful because I only have boys (so I don’t need to go shopping every weekend and get more shoes and  manicures than the ones I already have). I’m sure you will love this recipe!
Lavender cookies | Ingredients for 6 dozen of cookies
1 ¼ Tbs. of dried lavender flowers
1 cup of demerara sugar
1 cup of butter
2 eggs
2 ½ cups of unbleached flower
1 ¼  Tbs. of lemon zest finely grated

Place the lavender and ¼ cup of sugar in the small bowl of a food processor and pulse six times. Reserve. In the big bowl of the food processor, place the butter with the sugar, and make the dough using the dough blade. Add the eggs one at a time and keep processing. Add the flour, lavender and sugar powder and process. Add the lemon zest and process it.  Make a ball with the dough, wrap it with plastic wrap and refrigerate for at least 20 minutes.

Preheat the oven to 350°F. Put the dough on a cookie press, press on a baking mat (or baking sheet) leaving 1 inch between cookies. Bake for 8 to 10 minutes. Let the cookies to completely cool down in a cooling rack. These cookies can be stored in an air tight container until they last.
To print the recipe click here.

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