whole wheat lavender cookies
Lavender is one of those ingredients that we just don't use very often, but is absolutely spectacular when we do. The sweet, floral flavor goes so well with the light, nutty taste of the whole wheat flour, and makes such a nice little treat to have with a cup of tea.
Note: Set out the egg and butter ahead of time so that they can reach room temperature.
This recipe makes approximately 25 small cookies.
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- This recipe is available in metric and imperial.
Set out ingredients. (This picture depicts a double batch.)
Cream butter and sugar, then add vanilla and lavender flavoring. Add 10-15 drops, depending on the strength of flavor desired.
Add eggs to creamed mixture, one at a time.
Add dried lavender.
The specks of lavender add a nice texture to the cookie.
Add dry ingredients and mix until just blended. Cool dough in refrigerator for at least an hour before scooping.
Spoon a small amount of sugar on top of the scooped dough, as well as some dried lavender, if desired.
Bake at 180° C350° F for 12-15 minutes, or until lightly golden brown.