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Anne and Kris

Recipe: Bi-Rite Creamery’s Salted Lavender Cookies

The Marin Headlands Center asked us to donate sweets to serve at their auction in June, so we came up with a recipe for Sea Salt and Lavender cookies–they were a hit! Since these cookies were created after our cookbook was published, they never made it into those pages (maybe the next one!) so we want to share it with you now.

 

Salted Lavender Cookies

1/3 oz dried lavender
7 oz sugar
1lb butter-room temp
1 lb 6oz all-purpose flour
1t vanilla
1t baking soda
1t cream of tartar
5oz powdered sugar
2 eggs

For rolling the cookie:

1 cup turbinado sugar
1T maldon sea salt

 

In a food processor grind your lavender and sugar until the lavender is very finely chopped. In a Kitchenaid with paddle attachment place all of the other ingredients and mix until well mixed. (This cookie is like a shortbread cookie, where you do not have to cream your butter and sugars. Super easy to mix, we like to call them ‘dumpers’!)

Chill dough in fridge for at least 4 hours. Scoop cookies (about 1 oz size or a rounded tablespoon) and roll them in the salted sugar. Bake at 350 degrees for about 18 minutes,  turning the pan at the half way mark.