Lemon Lavender Tea Cookies

My mom and her husband, Allen (aka Pepo), recently attended the Lavender Festival in Blanco, Texas and they sent me this wonderful lavender cookbook and culinary grade lavender.  I had no idea there were so many ways to cook with lavender.  I thought these Lemon Lavender Tea Cookies would be just perfect for Matilda’s “Tea for 2” party and they definitely were just right!

These cookies are light and contain absolutely no eggs, so they are definitely more of a shortbread.  Be careful though, because the dough tasted so yummy that I’m surprised I even got some cookies out for the party!

Makes 24 cookies
From the “Local Flavor of Lavender” cookbook
1 tablespoon dried culinary lavender
2 cups all purpose flour
1/8 teaspoon salt
1 cup unsalted butter (room temperature)
2/3 cup sugar
Zest of one lemon
1 teaspoon vanilla
1 tablespoon milk

Preheat oven to 325 degrees.

You will need to use dried culinary grade lavender for this recipe since that is what is suitable for human consumption.  Above is the lavender that was sent to me by my mom from the festival.

Finely chop 1 tablespoon of lavender.  If you have a coffee grinder used for grinding herbs, that would be a great thing to use or you could also use a food processor.  I opted for a basic knife.

Zest one lemon.  I like to use my microplane for zesting, but a box grater would work just as well.  Make sure you only zest the yellow part of the lemon.  The white can be pretty bitter.
Cream wet ingredients, lemon zest and sugar with a hand-mixer.  Then add in dry ingredients.  Stir until dough comes together.  It should not be dry, but not too sticky either.  If you think it is too dry, keep stirring, it will come together.

Place dough in refrigerator for 1-2 hours, until firm, or overnight.  Remove from refrigerator one hour before rolling out dough.  The next part is up to you.  You can make these like regular cookie cutter cookies and roll your dough 1/4″ thickness and cut with a round or heart shaped cookie cutter.  Or you can do what we did, which was to roll the dough into two logs and slice the cookies, then coat them in sugar.  Either way, they will turn out great.

Bake for 15-20 minutes or until cookies are slightly brown on the edges.  Transfer cookies to a cooling rack and let cool completely.

The dough can be made up to two days in advance and cookies can be baked one day in advance.  Freeze any leftover cookies for a sweet treat on another day!  These cookies will have your guests talking because they are delicious and a unique flavor.

The next time you have the ladies for tea or coffee, give these a try, they will love them, that is, if you don’t eat all the dough first!

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  1. These look yummy! We were having fun finding lavender in all sorts of things while we were on holiday in Provence recently. Lavender ice cream and lavender marshmallows (reall marhsmallow that is, not the comercial plasticy stuff) were top of the hits

  2. yum! I have some lavender that I had ordered from Epicure (a spice/seasoning Sales Party/catalogue thing) and I’ve only ever used it for making a (delicious) flavoured Simple Syrup, I will have to try these because lavender has SUCH a dreamy taste!

  3. Wow, I love the smell of lavender and have it in my flower garden….and until now have only associated it with sachets/potpourri. I will have to buy some of the culinary lavender and give these cookies a try! Anxious to find out how they taste. Thank you for sharing, Lindsay!

  4. Those look so yummy and sophisticated! I wonder what makes the lavender “culinary grade” – can I just pick some from outside??? I’m going to have to research this!!

    Have a lovely weekend!

  5. I missed the Festival this year. Thanks for sharing brought back memories of fun time and wonderful tastes

  6. Mmmm! Your delicious cookies will go great with my Earl Grey Lavender tea. Thanks for sharing!

  7. Those look fantastic! I am not far from Blanco – I’ll have to make sure I visit the Lavender Festival next year!

  8. Individuals search consequently yummy and sophisticated! I’m wondering the thing that makes the particular jasmine “culinary grade” : may i merely choose several from outside??? I will have to study this particular!!

  9. I just made these for our Annual Ladies Tea and let me just tell you, they smelled amazing when they were baking. They were delicious and I got lots of compliments! Thank you for sharing!