Thursday, September 1, 2011

thanks to Lezerlee Lancaster for posting one of my favorite flavor combinations...

lemon lavender cookies

they are a simple sugar cookie with hints of lemon and lavender.  it is great as a tea cookie.

lemon lavender cookies
3 tbsp soy milk
1 tbsp lemon juice
1 tsp lemon zest
1 c sugar
1/2 c earth balance (or other vegan margarine)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1 1/3 c flour
1/4 c sugar (for rolling)
2 tsp lavender
add the soy milk, lemon juice and lemon zest together and set aside to let thicken.  this works as a egg replacer in cookies or cakes.
meanwhile, work on creaming together the sugar and margarine. i find that using a fork helps a lot, but use an electric mixer if you have one. once the mixture is even you can add the vanilla extract and soy milk concoction and continue to mix.
in a large bowl sift the flour, baking soda and salt. add the wet ingredients to the dry and work until the dough is even and slightly firm. leave the dough in the the refrigerator for a few minutes before rolling into balls, and whenever you aren’t using it.
grind the whole lavender before mixing with the remaining sugar.  i do this with a mortar and pestle, but you could use a spice grinder, food processor or even a blender.  if you have none of the above you could roll the cookies in whole lavender, the flavor just won’t be as even.
mix the ground lavender and sugar on a large plate for rolling the cookies in.
spoon small, even amounts of the dough into your hands and roll into a ball, then roll evenly in the lavender sugar and place on a cookie sheet covered in parchment paper or aluminum foil. repeat for 6 cookies per pan, then press the dough flat with your hand, the bottom of a glass, or the back of a fork.
bake at 375F for 8-10 minutes. they should no longer look fluffy but make sure to get them out before they brown too much around the edges. let them cool for a minute on the pan before you remove them to cool further on a cooling rack.
yields 24 cookies

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