Happy Mother’s Day! (and Lavender Teacookies)

8 May

My mother is a poem
I’ll never be able to write,
though everything I write
is a poem to my mother.
-Sharon Doubiago

Recipe source: Mom

Today’s blog is dedicated to my mom, who gave me this recipe, to thank her for loving weird ingredients like lavender as much as I do! (In case you missed it, also check out her fab lavender lemonade.)

Green Acres Lavender Farm
As I write this, the side door is open and a soft, cool spring breeze is rustling the leaves. Birds are chirping, and I’m thinking about how perfect these cookies are for this time of year. Like all great butter cookies, they have a light and crumbly texture, and a faint sweetness. The floral touch makes them elegant and unusual. And while I’m not especially talented when it comes to decorating, for more creative types, they are a blank canvas for icing. I personally enjoy a simple glaze on these, but the lavender-infused powdered sugar could easily be incorporated into a royal icing. In fact, I’ve adapted a royal icing recipe here for you to try, if your little heart so desires.

The dough for these cookies can be made a day ahead, which is convenient, since the powdered sugar for icing needs to mingle with lavender flowers for at least that long. Otherwise, this is a pretty simple recipe to throw together.

lavender flowers

You will start by smashing culinary lavender flowers with a mortar and pestle, or the back of a spoon. This is crucial to releasing the essential oils in the bud. Mix the flowers with powdered sugar and let it infuse in a plastic bag for at least a day. To make the cookie dough, cream together butter, sugar, more lavender flowers, vanilla extract and lemon extract.

butter mixture

Believe me when I say this is some of the most delicious butter you will ever taste.

lavender butter

Next mix in flour and salt, and refrigerate to firm up, about two hours. If you opt to refrigerate overnight, you may need to let the dough warm up a bit before rolling. Then roll out on a lightly floured surface as you would a standard sugar cookie, and cut into desired shapes. I went for “springy” shapes this time – a bunny, a chickadee, a fish and an elephant. Hey, how’d that last one get in there?

dough cutouts

The lavender flowers in this dough make it really interesting visually. You might notice some of them popping out of your shapes in unexpected ways… I caught one of my bunnies relieving himself and another sprouting whiskers! Feel free to pluck out any flowers that may be awkward to your design, and throw them back into the dough for the next roll.

chickies

Since these cookies aren’t incredibly sweet, I feel the glaze is necessary. Plus I love the smooth, hardened look it gives them. The glazing is easy to do with a basic dinner spoon. Let it dry for several hours or overnight to harden, and enjoy this delicate treat, preferably on a delicate kind of mid-morning Saturday, maybe with a little mimosa and jazz on the radio, or whatever makes you feel peaceful.

hearts

RECIPE – Lavender Tea Cookies

1 tablespoon dried culinary lavender flowers
1 cup butter, room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon lemon extract
2 cups all-purpose flour
1/8 teaspoon salt
Lavender Glaze (see recipe below)

In a mortar, grind lavender flowers with the pestle. In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract. Add flour and salt; mix until combined (dough should be soft but not sticky.) Refrigerate 1 to 2 hours or until dough is firm.

Preheat oven to 325 degrees F. Remove dough from refrigerator. On a lightly floured surface, roll dough approximately 1/4-inch thick. Cut into desired shapes with cookie cutters and place onto ungreased cookie sheets. Bake 12 to 15 minutes or until cookies are lightly browned around the edges. Remove from oven and cool on wire racks. When cool, top with lavender glaze and/or royal icing (recipes follow).

Makes 2 dozen cookies.

Lavender Glaze:
1 cup powdered (confectioners) sugar
2 tablespoons dried culinary lavender flowers
2 tablespoons milk
2 teaspoons light corn syrup

In a small plastic bag, combine powdered sugar and dried lavender flowers. Let stand at least 1 day before using. When ready to use, sift the mixture into a medium-size bowl; discarding lavender flowers.

Add milk and corn syrup, mixing well. NOTE: Additional powdered sugar or milk may need to be added (enough milk to make frosting easy to spread). Spread on cooled cookies.

Lavender Royal Icing:
2 egg whites
2 cups powdered (confectioners) sugar
2 tablespoons dried culinary lavender flowers
1/2 teaspoon lemon extract

In a small plastic bag, combine powdered sugar and dried lavender flowers. Let stand at least 1 day before using. When ready to use, sift the mixture into a medium-size bowl; discarding lavender flowers.

Beat egg whites in a large bowl with mixer at high speed until foamy. Gradually add sugar and lemon extract. Beat at high speed until thickened. Dries hard.

blessed

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5 Responses to “Happy Mother’s Day! (and Lavender Teacookies)”

  1. Jasmine May 8, 2011 at 11:36 am #

    YOUR RECIPE NOT ONLY MADE MY MOUTH WATER, BUT MY EYES WERE NOT TOO DRY EITHER DUE TO YOUR TOUCHING TRIBUTE TO YOUR MOTHER !!!

    THANK YOU FOR BOTH !!

  2. Lillian May 8, 2011 at 9:27 pm #

    Yummy, yummy, yummy! What else can I say? Imagine getting a care package from your daughter on Mother’s Day with these cookies in it?? Heaven!

  3. Tina May 3, 2012 at 6:03 pm #

    I bought these at the San Diego Food Bloggers Bake Sale last weekend and they were fantastic!! I had to track down the recipe so I could make them myself! Thank you thank you

    • Jen May 4, 2012 at 2:41 pm #

      Hi Tina, thanks for stopping by, I’m glad you liked them! This is definitely one of my favorite recipes 🙂

Trackbacks/Pingbacks

  1. Moving (attempts). « The Renegade Nun - May 9, 2011

    […] triggers? I’m packing furiously and thinking about cookies. Lots of cookies. Chocolate chip, lavender tea, shortbread, lemon, key lime, spicy ginger, peanut butter oatmeal, […]

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