RECIPE
Bi-Rite Creamery’s Salted Lavender Cookies
When the Marin Headlands Center asked us to donate sweets to serve at their auction in 2012, we came up with a recipe for Sea Salt and Lavender cookies. They were such a hit, we've been making them ever since.Ingredients
For the dough
1/3 ounce dried lavender
7 ounces sugar
1 pound butter-room temp
1 pound 6oz all-purpose flour
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
5 ounces powdered sugar
2 eggs
For rolling the cookies
1 cup turbinado sugar
1 tablespoon maldon sea salt
DIRECTIONS
For the dough
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’!)
For rolling the cookies
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.
