These cookies bake up into simple, buttery, florally frangrant, sweet bites. Try using raw sugar... it adds a really nice depth, but you can use granulated sugar if you don’t have raw on hand.
These cookies would be dreamy with earl grey tea, honey ice cream, or a cup of cold milk.
Cookies last, in an airtight container at room temprature, for up to 4 days.
I found this recipe on a blog called Joy the Baker.
In a medium bowl, whisk together flour and salt. Set aside.
In a small spice grinder (or coffee grinder) add 1 tablespoon lavender and 1 tablespoon sugar. Grind it up! You can also use a mortar and pestle.
A quick zip-a-zip in the spice grinder turns the raw sugar into a powder, and the lavender into a fragrant chop.
In the bowl of an electric stand mixer, fitted with a paddle attachment, add butter, ground lavender mixture, and remaining 1/2 cup sugar.
Cream on medium speed until slightly more pale and fluffy, about 5 minutes. There will still be raw sugar bits floating around. That’s fine.
Stop the mixer, add the flour. Mix on low speed until dough comes together. The dough will be crumbly, then begin to form when it continues to mix.
Dump dough mixture out onto a clean surface and form into a ball with your hands. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Line cookie sheets with parchment paper. Set aside.
Divide refrigerated dough into quarters. On a lightly floured work surface, roll dough out to a 1/4-inch thickness.
Use a 1 1/2-inch round cookie cutter to cut cookies, or use a pizza cutter to slice cookies into squares.
Use a fork to prick cookies. Brush very lightly with egg wash and sprinkle with sugar. Refrigerate cookies while oven preheats.
Preheat oven to 350 degrees F. Place racks in the center and upper third of the oven.
When oven is preheated, bake cookies for 8 to 11 minutes, until just browned around the edges.
Remove from oven. Allow to cool on the cookie sheet for 10 minutes then remove to a wire rack to cool completely.
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