Lavender Almond Cookies

• Vegetarian

• Produce

  • 1 tbsp Culinary lavender

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/4 cup Almond meal
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 stick Butter
  • 2 tbsp Milk

Found on rotinrice.com

Description

Ingredients

• 1 tbsp culinary lavender
• 1¼ cups (190g) all-purpose flour
• ¼ cup (25g) almond meal
• ½ tsp salt
• 1 stick (½ cup/115g) butter
• ¼ cup (55g) sugar
• 1 tsp vanilla extract
• 2 tbsp milk

Directions

• You will need a few cookie tiles**
• Crush lavender using a pestle and mortar. Set aside. In a medium sized bowl, combine crushed lavender, flour, almond meal, and salt.
• In a large bowl, cream butter, sugar, and vanilla extract until light and fluffy. Stir in flour mixture and milk. Knead until dough comes together, about 1 to 2 minutes. Wrap in plastic and chill for 15 minutes.
• Very lightly oil the recessed image side of cookie tile. Wipe off any excess oil with paper towel. Dust with flour and tap to remove excess. You will need to re-flour the tiles each time you press a cookie but not re-oil.
• Divide dough into 8 equal portions. Roll into little logs about 3 inches long. Lightly flour working surface. Evenly press a prepared tile onto each piece of dough. Extra dough will squeeze out from under the tile. Cut around tile with a small sharp knife and lift tile. With a flat edge spatula, lift cookie onto baking sheet. Bake in a 350°F (180°C) oven for 12 to 14 minutes or until edges are lightly brown. Transfer to a wire rack to cool completely.