Recipe from The Art of Cooking With Lavender by Nancy Baggett
These tasty thumbprint cookies look festive and always disappear quickly, but are in fact very easy and fun to make!
Ingredients
- 2/3 cup minus 1 tablespoon lavender sugar (homemade* or store-bought)
- 1 cup (2 sticks) unsalted butter, at cool room temperature, cut into chunks
- 1 1/2 teaspoons finely grated lemon zest
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 2 cups plus 2 tablespoons all-purpose flour
- About 2/3 cup LHF Lavender Jelly
* For homemade lavender sugar, blend 2/3 cup sugar & 2 teaspoons culinary lavender buds in a food processor.
Directions
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
- In a large mixer bowl, combine the lavender sugar, butter, lemon zest, baking soda, and salt and beat on medium speed until well blended and smooth. Beat in the egg until thoroughly incorporated.
- On low speed, beat in the flour until the mixture begins to come together. Shape the dough into balls and space about 2 inches apart on the baking sheets. Using a thumb or knuckle, press an indentation into the center of each cookie.
- Put 1/2 teaspoon LHF Lavender Jelly into the indentations. Do not overfill them or the jelly may boil over.
- Bake one pan at a time for 12-16 minutes, or until cookies are nicely browned around the edges.
- Transfer to wire rack and let cookies cool. Once cooled, dust with extra lavender sugar and lemon zest.
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