Saturday, November 12, 2011

Rose and Lavender Cookies

My most recent visit with a local study group, The Attakapas, was great fun! We discussed how to use culinary herbs and the proper way to make a pot of tea. I served our signature blend, "Summer's End", which went well with their menu of scones and cookies.
The members were very gracious and well informed. I wish that I had time to join their group; but my job, building the new house, harvesting, making winter medicines and packing the apartment are all I can manage!

Here is the recipe for the herb cookies I served .

Rose and Lavender Cookies

1 and 3/4 cups and 2 tablespoons unsalted butter, softened
3/4 cup , 3 tablespoons and 1 tsp confectioners sugar
Pinch of salt
1 cup of fresh fragrant rose petals (the unsprayed variety)
1 tablespoon dried lavender flowers
3 and 3/4 cups all-purpose flour
3 and 3/4 cups unsalted walnuts, or almonds, or macadamia nuts (your choice)
1 tsp vanilla extract
1 drop of rose oil
1 and 1/2 cups of confection sugar for rolling
Zest of one lemon.

Preheat oven to 350 degrees F
Put roses, lavender and nuts into a food processor and process until very finely chopped.
Mix all ingredients together in a large bowl. Stir until combined, then mix with your hands until dough stays together. Spoon out by tablespoons and roll into balls.
You can bake at least 16 at a time on a standard cookie sheet.
Bake for 10 to 12 minutes,until brown around the edges
Cool cookies for a few minutes.
Zest your lemon into the confection sugar, toss until mixed.
Roll cookies into sugar, let cool completely, then roll again.

40 servings

You can use almost any culinary herb for these cookies. In the past I have used: lemon balm, lemon grass, rose geranium, pineapple sage, violets, purple basil, lemon thyme, bergomot, chocolate mint, spearmint, peppermint.