Lavender Cardamom Cookies
Recipe by: Jamie Stein, the Campfire Chef
Yield: 2 dozen cookies
Prep time: 1 hr and 15 mins Cook time: 15 mins
Ingredients:
1⁄2 c butter (1 stick), softened 2 tbsp granulated sugar
2 tbsp honey
1 c + 1 tbsp all-purpose flour 1⁄8 tsp salt
3⁄4 tsp ground cardamom
1⁄2 tsp dried lavender
Method:
If lavender is in whole buds, process them so that they are
just about ground. The goal is to not have whole lavender buds in the cookies. Do this using a spice grinder, a mortar and pestle or by running your knife through the lavender to mince.In a medium bowl, combine softened butter and sugar. Beat with an electric mixer until fluffy. You can also use a stand mixer for this process. Next add in honey and beat to combine. Finally, add flour, salt, lavender and ground cardamom. Beat mixture until all ingredients are mixed and a dough forms.
Pat dough into a disk, wrap in plastic and place in the refrigerator to chill for minimum 1 hour.
In the meantime, preheat oven to 300 degrees. Line 2 baking sheets with parchment paper and set aside.
Once dough is chilled, remove from the refrigerator. Roll dough out to 1⁄8 inch thick. Use bench flour if dough is sticking to your surface or rolling pin. Cut cookies into desired shapes, and place on a baking sheet.
Bake for 10-15 mins until cookies are slightly golden brown around the outside but still soft. Let cookies rest for 5 mins on baking sheet and then move them to a cooling rack. They will firm up as they cool.
Lavender Icing
Yield: 1 cup
Prep time: 1 hr and 5 mins
Ingredients:
1 c whole milk
1 tbsp dried lavender 1 c powdered sugar
Method:
First, make lavender milk. Place milk and lavender in a small
sauce pot. Bring the milk to a bowl, stir and turn off heat. Let the lavender steep for 1 hour. Strain milk to remove lavender and set milk aside.Combine powdered sugar and 2 tbsp of lavender milk in a small bowl. Whisk until smooth. Adjust with more lavender milk or more powdered sugar depending on desired consistency.