Lemon Lavender Cookies
I should start this post with a disclaimer: I love my husband.
If you know Brett, take this time to jot a mental list of his lovable, noteworthy qualities– there’s plenty to boast of. If you don’t know my husband, let me give you the CliffsNotes version: he’s hardworking, funny, incredibly personable, and at an age that I jokingly describe as “halfway to 70”, he’s got muscles that laugh at any notion of a “Dad Bod”. My husband is pretty much the tops and I wouldn’t trade him for a million Ryan Reynolds (and that’s a huge deal, am I right, ladies??)
With all that being said, Brett and I have a clear understanding that if, in a tragic twist of fate, Brett is no longer my husband, I will re-marry a Frenchman. Unabashedly, I will take our children, move to France, and marry the first God-fearing, chateau-living, beret-wearing Frenchman that I can find. I have no shame in saying this and Brett is fully aware of my intentions, as we have outlined them in a Sheldon Cooper-esque clause of our unspoken relationship agreement.
For years, I have had a love and admiration for French culture. I love the art, the buildings, the delicately perfect desserts, and the flowery sound of the language. I love the way I feel in Paris and my memories from my visits there are some of my favorite that I have. Yes, my mind is made up and it’s settled: If I’m every unfortunate enough to find myself without Brett, I will find myself in France.
These lemon lavender cookies remind me of my imaginary life in France. Dainty, buttery, little bite-sized chews of lavender scented lemon cookies taste like the air smells in Provence and make me feel like I’m maybe doing something that Julia Child did in her kitchen. The recipe is a variation of my crispy butter pecan cookies, however, without the nuts, these cookies remain soft and chewy. With only 6 ingredients and 10 minutes of bake time, these lemon lavender cookies are a cinch to whip up. One batch makes about 30 quarter-sized cookies and taste delicious as a treat to pair with morning coffee, afternoon tea, or an evening glass of bubbly champagne.
While lemon lavender cookies don’t taste nearly as good as being married to my husband feels, I’ll take 2 or 10 of these cookies as a little bite of France any day of the week. And in the meantime, I’ll settle for French braids, fries, and kisses.
- 4 tablespoons unsalted butter, cold and cubed
- 1/3 cup confectioners sugar
- 1 teaspoon lemon zest
- 1 teaspoon culinary lavender
- 1/4 teaspoon salt
- 1/3 cup flour
- Additional confectioners sugar for dusting
- Preheat the oven to 375 degrees.
- Put butter into a food processor, mini chopper, or stand mixer and process until smooth. Add sugar and pulse until combined and smooth. Add the zest, lavender, and salt, pulsing to combine. Finally, add the flour and pulse just until flour is barely integrated and dough forms big crumbles.
- Scoop 1 teaspoon sized balls of dough out on to a baking sheet covered with parchment or a Silpat. Roll dough in between hands to make small rounds. If the dough gets too soft or isn't baked immediately, chill on the baking sheet in the fridge or freezer.
- Bake for 9-10 minutes or until cookies' edges are barely set.
- Once cooled, dust or toss cookies in a generous amount of powdered sugar.
- These cookies are tiny- about the size of a quarter- and are best eaten the day of.