Case in point- potpourri, Yankee Candle products, lotions from Body Shop, etc. They smell fabulous, but you’d never in a million years think of putting them in your mouth. Well, you might think about it, but if you did actually do it, swallowing would be the last thing you’d want to do.
That said, the smell of lavender, once confined only to the windowbox or the sachet under your pillow, is a marvelous addition to baked goods. And the fragrance is delicious.
Lavender Heart Cookies
1/2 cup (1 stick) unsalted butter at room temp., diced
1/4 cup superfine (caster) sugar
1 1/2 cups all purpose flour
1 T dried culinary lavender, coarsely chopped
2 T superfine (caster) sugar for dusting (optional)
1.) Cream together butter and caster sugar in an electric mixer until fluffy. Stir in the flour and lavender. Bring the mixture together in a soft ball. (If this just doesn’t want to happen, 1 T melted butter, and, if necessary 1 T cool water, will help.) Cover with plastic and chill for about 15 min.
2.) Preheat oven to 400F. Roll out the dough on a lightly floured surfact. Stamp out 18-24 cookies with a 2 inch heart-shaped cookie cutter. Place the hearts on a heavy baking sheet. Bake for 10 minutes until golden.
3.) Let the cookies sit for 5 minutes or so to set and cool. Transfer to a wire rack to cool completely. Can be stored in an airtight container for up to a week.
4.) Inhale deeply. Doesn’t your kitchen smell wonderful?
(Recipe, with a minor modification by me, from The Cookie and Biscuit Bible by Catherine Atkinson, with recipes by Joanna Farrow and Valerie Barrett.)