Food With Flowers
I have a lot of favorite flowers, but Lavender is definitely in my top five. I fantasize about living in a chateau in France, surrounded by Lavender fields that I walk through each afternoon – as I walk – I breathe in the delightfully scented air and pick a few stems for the elegant dishes I’ll make that day… sigh…
Until then, I have Lavender cookies. This is an herb that will definitely elevate any dish, it has a distinctive flavor with a lovely floral scent. When paired with lemons, you get an especially refreshing Spring-y dessert.
Quick note about using edible flowers: It’s crucial that you get them from a safe source that ensures they haven’t been in contact with any pesticides or preservatives. This rules out most florists unless otherwise specified, and picking wild flowers is only a good idea if you’re very familiar with the rules of safe foraging.
I make my Lavender Lemon Cookies with a mix of All Purpose and Whole Wheat Flour because I like the added health benefits of Wheat Flour, and the cookies still taste great. I also use coconut oil instead of just butter, and honey to lower the amount of refined sugar. These aren’t ‘healthy’ cookies, but I try to strike a balance with my desserts where I can.
Lavender Lemon CookiesPrint This
- 1 1/4 Cups Coconut Oil - softened
- 1/2 Cup Butter / Butter Substitute - softened
- 3 Tablespoons Water
- 1/2 Tablespoon Nutritional Yeast
- 3/4 Cup Powdered Sugar
- 2 Tablespoons Honey
- 1 Teaspoon Lavender Powder
- 2 Cups All Purpose Flour
- 3/4 Cup Wheat Flour
- 1/2 Cup Cornstarch
- 2 Tablespoons Lemon Zest (about 3 medium lemons)
- 1 Tablespoon Vanilla Extract
- 1 Cup Powdered Sugar
- 2 1/2 Tablespoons Lemon Juice
- 1/2 Teaspoon Lavender Powder
- 1/2 Teaspoon Lemon Zest
- Culinary Lavender Flower Buds to top cookies
- Heat the oven to 350°F
- In large bowl, beat coconut oil, water, nutritional yeast, butter, powdered sugar, honey and lavender powder with electric mixer on medium speed.
- Stir in flour, cornstarch, lemon zest and vanilla until well blended.
- Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
- Bake 10 to 13 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
- Whisk together powdered sugar, lavender powder, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
- Dip the tops of the cooled cookies in icing and place on parchment paper, then sprinkle culinary lavender flowers on cookies before icing hardens.
Enjoy these little bites of Spring!