One of my boyfriend’s complaints is that all of the lotions in the house have a lavender scent. Meanwhile, I envy that Madina discovered L’occitane lavender perfume before me. In short, if I could I would make everything smell like lavender.
There is no better time to enjoy the soothing scent of this humble looking plant than a holiday season. This recipe is an aromatherapy for all the cooks busy baking holiday treats. While many people have been praising lavender ice cream after the release of It’s Complicated, I find that application of butter to lavender (no, no other way around), gives this flower a second chance to blossom.
1/3 cup sugar
1.5 teaspoon dried lavender blossoms, crushed
2 ounces unsalted butter, softened at the room temperature
2 ounces plain cream cheese
1 cup all-purpose white flour
½ fleur de sel
Mix sugar, 1 tsp of lavender, and lemon zest. Beat butter and cream cheese at a low speed for 1 minute. Add sugar mix to the butter mix beating for another minute or so until pale and fluffy. At a low speed, add flour and mix until the dough comes together. You might need to switch to a spatula and mix it by hand.
Gather the dough into a ball and freeze for 15 minutes.
Shape chilled, firm dough into a 4” log. Cover the log in a plastic wrap and freeze for 5 more minutes. While the dough is chilling, line a baking sheet with a parchment paper or a silpat. Pre-heat the oven to 350F.
Unwrap the dough and cut it into ¼ inch thick cookies arranging them on a baking sheet at least ½ inch apart. Sprinkle the cookies with fleur de sel and remaining .5 tsp of lavender.
Bake the cookies for 20 minutes or until the edges are golden. Cool completely on a wire rack. Enjoy with a glass of milk or champaign.