I recently spent an afternoon visiting some beautiful lavender fields in St. Eustache, just north of Montreal. It was spectacular to see the rolling waves of lavender, in varying shades of purple and blue, as far as the eye could see. I felt as though I had stepped into a Claude Monet painting — or something fancy and French like that. It was definitely inspiring. Lavender is often used in baking; it lends a floral flavour to sweets that is actually quite nice. It’s important to use sparingly, however, or you risk having your sweets taste like soap. I bought a bag of dried culinary lavender during my visit, and decided to add some to my favourite sugar cookie recipe. The result is a soft, chewy cookie with a delicate lavender flavour. These taste great with a cup of tea.
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened
- 1 cup lavender sugar**
- 2 eggs
- 1 tbsp vanilla extract
- 1/2 cup sugar, for rolling
- Preheat oven to 350F and grease baking sheets with non-stick spray.
- In a bowl, stir together the flour, baking powder, soda and salt.
- Using an electric mixer fitted with the paddle attachment, cream the butter and lavender sugar until light and fluffy.
- Add the eggs and mix until combined. Add vanilla.
- Reduce mixer speed to low and slowly add in the dry ingredients. Mix until combined.
- Use a medium-sized ice cream scoop to form the cookie dough into balls.
- Roll the balls in sugar. For an extra touch of flavour and colour, you can add a teaspoon of dried culinary lavender to the sugar before rolling the cookies into it.
- Bake for 15 minutes.
*Yield: Approximately 16 large cookies.
**To make lavender sugar combine 1 cup granulated sugar and 2 tablespoons of dried culinary lavender in a food processor or blender. Pulse until the lavender is evenly dispersed into the sugar.