Lavender Almond Cookies
These beautiful Lavender Almond Cookies are a little soft and not overly floral. The almond meal gives it a slightly nutty flavor.
Ingredients
- 1 tbsp culinary lavender
- 1¼ cups all-purpose flour (190g)
- ¼ cup almond meal (25g)
- ½ tsp salt
- 1 stick butter (½ cup/115g)
- ¼ cup sugar (55g)
- 1 tsp vanilla extract
- 2 tbsp milk
Instructions
- You will need a few cookie tiles**
- Crush lavender using a pestle and mortar. Set aside. In a medium sized bowl, combine crushed lavender, all-purpose 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 pressed 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.
Notes
**Use cookie cutter if you do not have cookie tiles. Roll out the dough on a lightly floured surface to about ¼ inch thick. Cut out shapes with cookie cutter.
Nutrition
Calories: 233kcal
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