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 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.