Tag Archives: lavender

lemon lavender cookies

My first act as a college graduate was to sleep until 3:45 pm. My second was to get a new iPhone. My third, to prepare a hot dog dinner with an absurd amount of condiments for my family. And finally, I made some cookies.

Despite my efforts to use up everything in my kitchen before graduating, the contents of my college kitchen nearly doubled the mass of stuff in my home kitchen. My mother and I have spent the past hour or so consolidating our flour, crushed red pepper flakes, and other normal ingredients, and moving all of my “weird” ingredients (i.e., rosewater, turmeric, chow chow, Indian pickle) to the basement fridge.

Lemon Lavender Cookies (Adapted from a Feed the Editor recipe)
Yields 2 dozen 3-inch cookies or 3 dozen 2-inch cookies

These lemon lavender cookies drew equally from my ingredients and my mom’s, and what a wonderful marriage they are.

1 cup all-purpose flour
1/3 cup almond meal
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons dried lavender buds
1/8 teaspoon salt
8 tablespoons unsalted butter
1 cup granulated white sugar
1 egg
1 tablespoon vanilla extract
Juice of a small lemon
Zest of a small lemon

Preheat the oven to 400° F.

Combine flour, almond meal, baking soda, baking powder, lavender buds, and salt in a medium bowl. Mix thoroughly.

Microwave butter in a dish for 15 seconds, until slightly softened. Whisk together with 3/4 cups of the granulated white sugar in a large bowl for about 2 minutes, or until light and fluffy. Add the egg, vanilla extra, lemon juice, and lemon zest. Stir until combined.

Slowly add the dry ingredients to the wet ingredients, mixing between additions.

Spoon a heaping tablespoon of cookie dough into a small bowl that has the last 1/4 of the granulated white sugar. Toss the dough ball around into the sugar to coat. Place on a baking sheet with parchment paper or Silpat. (Oh, the joy of being at home and having access to my mother’s Silpat!)

Bake for 8-9 minutes. They are done when they are golden brown around the edges.

le monde de la lavande

This slideshow requires JavaScript.

Driving up the I-15, through a grove, and down several miles of dirt roads lands you squarely amongst dozens of acres of lavender plans in Valley Center, CA. Keys Creek Lavender Farm, to be exact, “A Unique Boutique Farm.” My cousin and I attended a tea party there, with assorted lavender teas, freshly baked scones and, of course, the promise of lavender essence in the breeze.

Those scones were some of the best I have ever had. My first scone experience was as a 9-year-old in Starbucks, ordering a blueberry scone because I felt awesome about myself. They’re British, I thought, I’m suave. This was back when Starbucks served your pastries on a plate with real silverware if you indicated that you were going to stick around to eat it. Not so, anymore! Just those awful wax bags.

But yea, this Starbucks blueberry scone was pretty horrible. Despite the amount of lard I’m sure it included, it was so dry. I remember really struggling to get it down because if the Brits can do it and manage to still be supercool, I needed to do the same. Ever since, though, scones were my last choice of food. Until now.

The lavender-orange zest scones had optimal scone texture: simultaneously flaky and moist. Topped with clotted cream (I hate it. I love it.), strawberry jam, and lavender honey, these pastries were just divine. When paired with the fruit-lavender tea from those fairytale porcelain teapots, I couldn’t have been happier.

Also, I didn’t leave empty handed. I purchased some culinary lavender and lavender honey to enhance my edibles, and some lavender lip balm. It is full of lavender essential oil distilled in this little shack on the farm with a giant version of that tiny distiller pictured above.