Lemon Lavender Cookies

It has been quite a busy past month! December is always a crazy month because of the holiday season but on top of figuring out gifts for loved ones, it’s that time of the year… Holiday Cookies! I love holiday baking because it is a chance to bake a zillion cookies and give them all away (my ideal baking scenario!). This year was the fourth year that Steph and I teamed up to bake holiday cookies. Every year we keep getting bigger and I think this year we may have hit our limit. At least, this was the first year we made too many cookies, if that’s even possible.

One of my favorite cookies that have become a tradition are these wonderful Lemon Lavender bites. This was our third year making them and they simply hit the spot – tangy, delicious, and totally unique. The blend of lemon and lavender is perfect in this buttery shortbread and the light frosting on top makes these cookies totally addicting.

Lemon Lavender Cookies

Lemon Lavender Cookies

  • 1 teaspoon dried lavender buds plus extra for sprinkling on top
  • 1 ½ cups flour
  • 1 teaspoon fine lemon zest
  • ¼ teaspoon salt
  • ¾ cup butter, softened
  • 1 cup powdered sugar

Using a mortar and pestle (or the back of a wooden spoon), crush the lavender buds. Combine the lavender, flour, lemon zest, and salt in a bowl and set aside.

Dry Ingredients

In a large bowl, beat butter on medium speed for 30 seconds. Add powdered sugar and beat until smooth and creamy. Using the mixer, beat in the flour mixture until just combined. Do not overbeat.

On waxed paper, shape dough into a 10 inch roll. Wrap up the roll with the waxed paper, using tape to secure the edges. Refrigerate for at least 2 hours or until dough is firm enough to slice.

Forming the roll

Preheat oven to 350 °F. Using a serrated knife, cut the roll into ¼ inch slices. Place cookies onto an ungreased cookie sheet about 2 inches apart. Bake for 8-10 minutes or until edges are lightly browned. Cool.

Cutting the dough roll

Spread the Creamy Vanilla Frosting over the cookies and garnish with lavender buds.

Makes 4 dozen cookies

Creamy Vanilla Frosting

  • ¼ cup butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 2 Tablespoons milk

Cream butter then gradually add in sugar. Add vanilla and 1 Tablespoon milk. If necessary, add more milk until frosting is spreading consistency.

Lemon Lavender Cookies

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Birthday Globs

Just a few days ago, my awesome roommate had his birthday. We barely saw each other that day and during our brief interlude I completely spaced that it was the special day! When I realized my mistake a few hours later, I felt terrible and instantly decided I needed to whip up some cookies for him. I was on a time limit and I knew he loved peanut butter so I ended up with this amazing, relatively made-up recipe. I call them globs.

Happy Birthday Raj!

My birthday note

Birthday Glob!

No-Bake Almond  Coconut Chocolate Globs

  • 1 ½ cup brown sugar
  • 1 ½ cup granulated sugar
  • ¾ cup softened butter
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1 ¼ cup almond butter
  • ¼ cup peanut butter
  • 3 ½ cup old-fashioned oats
  • 1 cup shredded coconut
  • ¾ cup chocolate chips (I used mini ones but I’d recommend using normal ones or even chunks)

In a saucepan over medium-low heat, combine the sugars, butter, and milk. Bring to a rapidly boil and boil for one minute. The mixture will rise up.

Sugar mixture boiling

Pull off the heat and immediately whisk in the vanilla, almond butter, and peanut butter. Next, stir in the oats and the coconut.

Adding oats and coconut

Once the mixture has cooled down significantly, add in the chocolate chips. Now, when I did this I added the chips too soon plus they were small so everything melted. It turned out delicious but I wonder what it’d be like to add them later so only some chips melt and some stay whole. Could be a great change!

Mixing in the chocolate

Spoon small globs onto wax paper or a baking mat. Cool completely until they harden and store in the refrigerator.

Yum!

These were quite a hit and I’ll definitely make them again! They were very simple and quick and amazingly delicious – rich though! I’d recommend making your globs smaller than I made mine, they’re so rich it is hard to eat more than one at a time. Entire photo album here.