This little delight is definitely up there on my list of top 5 fave cookies - the combo of lavender and honey is so light and elegant, and it is a bit on the salty (vs sweet) side which I really enjoy. The hubby and I are completely addicted...he has already had 7 today! I brought these over to my sib-in-law's house a while back for something to nosh on as we all cooed over their precious newborn baby girl, and they were a hit with everyone...including my 2 year old nephew and 5 year old niece! They called them the 'special herb cookies'...and NO they are not addicting because of THAT herb. Psshttttt. So without further ado, here is a photo tutorial on how to whip up these amazingly lovely (and holiday appropriate) honey lavender sugar cookies! Adapted from this sugar cookie recipe at Epicurious.
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
1 large egg
1 Tablespoon vanilla
A scant ¼ cup of crushed edible lavender
A scant ¼ cup of honey
Other gadgets you will need:
Mortar and pestle
Pour the lavender into a mortar and pestle, and crush. Combine with flour and salt, and whisk together in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld.
Combine egg, honey, and vanilla in a prep bowl and beat into the mixture.
Reduce speed to low and add flour/lavendar mixture, mixing until just combined. (PS: Try not to be jealous of all my kitchen prep space...2x2 feet of copious acreage and it's ALL MINE!!!)
Form dough into 2 balls and flatten each into a 6-inch disk. Refrigerate for 10 minutes or until firm.
(The original recipe calls for 1 hour of refrigeration, but I have made this recipe 3 times my way and the dough is perfectly fine. Waiting an hour would be torture!)
Put oven rack in middle position and preheat oven to 350°F.
Roll out 1 disk of dough (keep remaining dough chilled) into an 8 1/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.)
Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.
Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.
Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps and bake on cooled baking sheets.
OPTIONAL- STEP 11:
If using icing and coloring it, transfer 1/4 cup icing to a small bowl for each color and tint with food coloring. Spoon each color icing into a sealable bag, pressing out excess air, and snip a 1/8-inch opening in 1 bottom corner of bag. Twisting bag firmly just above icing, decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour) before storing cookies.