One of the best parts of my swap package was a recipe for lavender cookies complete with lavender buds. I’ve had them stuck to the fridge for weeks now, drooling every time I walked past. I considered saving them for my birthday next week, but I finally couldn’t stand the suspense any longer and I made them last night.
I don’t typically cook at night. I don’t know why. I think it began when Margie was a baby and refused to be put down or to stay asleep if so much as a pin dropped within several miles. And then it just became a part of how I do things. But knowing Bethany who often (unless maybe she’s all drugged up on nursing hormones) bakes the night away has made me realize that just because my kids are asleep doesn’t mean I have to be glued to the couch – particularly now that Margie sleeps like a normal kid.
And so I baked cookies last night. And it was a good idea.
Corey’s recipe called for almonds, but I had some pecans left over from holiday baking so I used those instead. I also subbed out the butter for palm shortening because I am low on Earth Balance and also because Claire informed me that palm shortening is a totally better choice anyway. I subbed out the wheat flour for my basic gluten-free mix and I think the white sugar (or, you know, organic evaporated cane juice) probably helped stabilize the dough to make them as perfect as wheat ones would be. And then, for the last few cookies, I added chocolate chips and you know what? Eh. The lavender itself is incredible – believe it or not the chocolate actually takes away from the perfectness. Such a rare event is bound to be evidence for how awesome these cookies are. So you should make some.
The problem is that now I want lavender in everything. Brownies? YES! Coconut bark? YES! My friend makes a kickass lavender lemonade, and another friend gave me lavender chocolates for Christmas. I am pretty sure this year is going to be all about lavender.
And now, Corey’s recipe – thanks again, Corey, for letting me share this!
1/2 C butter
1 C sugar
1 1/2 C flour
1 tsp baking powder
2/3 C almonds
1 Tbs lavender buds
Stir lavender and sugar together. Combine remaining ingredients. Cut in butter. Beat eggs and combine until a dough is formed. Drop on a greased cookie sheet and bake at 350 for 12-14 minutes. Makes 3-5 dozen.