Lavender
Lemon Biscochitos Recipe
Ingredients
:
1/2
cup unsalted butter, softened
2/3
cup sugar
1
large egg, room temperature
1
tablespoon dried lavender flowers
1
tablespoon grated lemon zest
1-1/2
cups all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
How
To Make Lavender Lemon Biscochitos :
In
a large bowl, cream butter and sugar until light and fluffy. Beat in egg,
lavender and lemon zest. In another bowl, whisk flour, baking powder and salt;
gradually beat into creamed mixture. Divide dough in half. Shape each into a
disk; cover and refrigerate 30 minutes or until firm enough to roll.
Preheat
oven to 350°. On a lightly floured surface, roll each portion of dough to
1/4-in. thickness. Cut with a floured 1-in. round cookie cutter. Place 1 in.
apart on parchment-lined baking sheets. Sprinkle with additional sugar.
Bake
until bottoms are light brown, 9-11 minutes. Remove from pans to wire racks to
cool. Store in airtight containers. Freeze option: Freeze cookies in freezer
containers, separating layers with waxed paper. To use, thaw before serving.
Test
Kitchen Tip:
If
adding fresh herbs or lavender to the top of the cookies, brush cutouts with
egg white before gently pressing on fresh herbs. Bake as directed.
Note
:
Look
for dried lavender flowers in spice shops. If using lavender from the garden,
make sure it hasn’t been treated with chemicals.
