Wednesday, December 23, 2009 2:00:56 AM
This is another recipe that has its origin deep in the past... A long time ago, talking with Adri (author of Nada Contra o Verso; @adrianaoliveira) via twitter, we were talking about different ingredients and she told me about Lavender. I had seen it before but never tried some, nor knew its flavor! The same way that happened when I baked the Neiman-Marcus Cookies,, we decided we'd make lavender cookies would post our results kind of together! I already had a recipe in on of my books, Baking, but the big challenge this time was finding edible lavender... I couldn't find it in any conventional market here in São Paulo. But luckily, I happened to be able to buy it in the Municipal Market, one day I was fooling around downtown.
We decided to really bake these cookies last week! And much more than just baking for herself, Adri addressed her cookies to our Secret Santa! Lucky is her friend! But her gift wasn't only the cookies, but also a home step-by-step video! In my case, I offered some of my cookies as a gift for Nathy, writer of Bistro Prequi blog, whose birthday is next week, but to commemorate, she's throwing a couple of Unbirthday parties!
Adri used a recipe from Patricia Izumi, from Chocolatria, and you can watch the video in the blog Nada Contra o Verso! The recipe is slightly different from mine, and was a little bit drier.
And just one last thing: I made mine in a food processor, which is pretty fast, but it also works pretty fine with an electric mixer!
From the book Baking, by Parragon
Yelds lots of cookies! hahahah
55g icing sugar (approx. 1/4 cup)
1 teaspoon lavender leaves
100g butter, soft
Zest of one lemon / lime
1 1/4 cup flour
Combine sugar and lavender in the food processor and give it a couple of pulses, to combine the lavender and sugar (grind the leaves in a mortar and pestle, if using an electric mixer). Add the butter and lemon zest and turn the food processor on, until it soft, whitish and light.
Add half the flour and process, with a few pulses until incorporated. Add the remaining flour and finish incorporating. The dough should form into a ball, and rotate around the center of the blades.
Preheat oven to 180ºC.
Turn the dough on a sheet of waxed paper and place another sheet on top (like a sandwich), and using a rolling pin, spread it, until it is approximately 0.5cm thick. The more uniform, the better, because that way, all them will take the same time to bake in the oven, avoiding the thinner ones to burn before the thicker are done.
Cut the cookies, taking care to keep the cookie cutter always "clean" from dough, because if you have some left on the cutter, it will start to stick more and more. Carefully, using a spatula, transfer the cookies to a greased, or covered with parchment paper, baking sheet.
Form a ball with the left-over dough, and cut more cookies, repeating this process until you use all the dough.
Bake in the preheated oven for 12 or 14 minutes, until they just begin to get lightly golden around the edges. Sprinkle with confectioners' sugar and serve with your favorite tea!