Tea is my beverage of choice. When I read that Foodbuzz and Electrolux are partnering to host a Top 9 Tea Party Takeover on Friday, March 25th to raise money for the Ovarian Cancer Research Fund, I could not pass this up. It is wonderful to be able to enjoy a cup of tea and help raise money for a good cause. 🙂 Foodbuzz will donate $50 to this fund for every tea party recipe posted by a Featured Publisher. The mission of OCRF is to fund research to find a method of early detection and ultimately a cure for ovarian cancer. You can read more about this cause at Kelly Confidential.
Lavender is one of my favorite herbs. I used to grow English and French lavender every summer in Colorado. I love their soothing scent and use them in potpourries and sachets for the closets. I do not grow them now as they do not do well in my flower beds here. Fortunately, I can buy organic lavender at my regular health food store. I recently bought some and decided to use them in these cookies for the “tea party”.
These Tea Party Cookie Tiles have been in my possession for a while but I have only used them once to make paper medallions. It was the popular thing at that time.
The caddy comes with four different cookie tiles, each measuring 3 inches by 3½ inches. There is also an instruction and recipe card with three recipes – Sugar/Chocolate Cookies, Gingered Lemon Cookies, and Ice Cream Sandwiches. I adapted the sugar cookie recipe by making it eggless and adding lavender and almond meal.
Crushing the lavender with a pestle and mortar helps to release its full fragrance.
The dough is relatively easy to work with. It is not too wet or dry and the tiles release quite easily.
Raw stamped cookies ready for the oven.
- 1 tbsp culinary lavender
- 1¼ cups (190g) all-purpose flour
- ¼ cup (25g) almond meal
- ½ tsp salt
- 1 stick (½ cup/115g) butter
- ¼ cup (55g) sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- You will need a few cookie tiles**
- Crush lavender using a pestle and mortar. Set aside. In a medium sized bowl, combine crushed lavender, flour, almond meal, and salt.
- In a large bowl, cream butter, sugar, and vanilla extract until light and fluffy. Stir in flour mixture and milk. Knead until dough comes together, about 1 to 2 minutes. Wrap in plastic and chill for 15 minutes.
- Very lightly oil the recessed image side of cookie tile. Wipe off any excess oil with paper towel. Dust with flour and tap to remove excess. You will need to re-flour the tiles each time you press a cookie but not re-oil.
- Divide dough into 8 equal portions. Roll into little logs about 3 inches long. Lightly flour working surface. Evenly press a prepared tile onto each piece of dough. Extra dough will squeeze out from under the tile. Cut around tile with a small sharp knife and lift tile. With a flat edge spatula, lift cookie onto baking sheet. Bake in a 350°F (180°C) oven for 12 to 14 minutes or until edges are lightly brown. Transfer to a wire rack to cool completely.
These cookies are a little chewy and not overly floral. The almond meal gives it a slightly nutty flavor. They go well with Earl Grey or Darjeeling tea.
If you would like to find out which one is Biren in the elementary class party photo, please go to the end of the post here. Thanks for making a guess. 🙂
Enjoy…..and have a wonderful day! 8)