lavender and lemon cookies

prep time:  10 minutes
cook time:  10 minutes
servings:  25 - 27 cookies

3/4 cup flour
1/2 cup almond flour
2 tablespoons arrowroot
2 tablespoons sugar
1 tablespoon dried lavender
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter - cut into 1/2-inch pieces, chilled
1 large lemon - zested
2 tablespoons honey
1 tablespoon fresh lemon juice

1.  place an oven rack in the center of the oven.  preheat to 350 degrees.  line a baking sheet with parchment paper.

2.  in a food processor, pulse together the flours, arrowroot, sugar, lavender, salt, and baking soda.  add the butter and lemon zest.  pulse until the mixture forms a coarse meal.  add the honey and lemon juice.  pulse until the mixture forms a soft dough.

3.  form the dough into 1-inch round balls and press into discs, about 1 1/2-inches in diameter and 1/2-inch thick.  arrange in a single layer on the baking sheet.

4.  bake until light brown around the edges, 9 - 11 minutes.  cool for 5 minutes on baking sheet.  transfer to cooling rack and cool completely.

- food network

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