Lemon with Lavender and Honey Cookies
This is a perfect spring cookie with lemon, lavender, and honey. Culinary lavender is the right kind of lavender to use in baking. Be sure to read the label before you add it to your cookie dough.
Servings: 30 cookies
Calories: 147kcal
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 1 ½ cups (300 g) Sugar white
- ½ teaspoon (0.5 teaspoon) Honey
- 3 Tablespoon (3 Tablespoon) Lemon juice
- 1 Tablespoon (1 Tablespoon) Lemon zest
- 2 (2) Eggs
- 1 Tablespoon (1 Tablespoon) Culinary lavender
- 8 oz (8 oz) Mascarpone
- 2 ½ cups (312.5 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Kosher Salt
- ¼ cup (30 g) Powdered sugar Sprinkle on top
Instructions
- Zest the lemons into a bowl. In another bowl or a juicer with a container, juice the lemons. Set these aside. Weigh or measure the sugar into a small bowl and set that aside. Weigh or measure the flour, baking powder, and salt in another bowl, running a whisk through to blend. You can chop the lavender into smaller pieces, leave them as they are, use an herb grinder, or use a mortar and pestle; the choice is up to you. I used the mortar and pestle to make most of the lavender buds smaller.
- Cream the butter before adding the sugar to your mixer bowl, and blend on medium speed for at least 3 minutes. Add the lemon juice, zest, and honey, mixing until incorporated. Crack one of the eggs into a small bowl to ensure no eggshells, then add it to the mixer bowl. Incorporate into the cookie dough before repeating the process with the next egg. Scrape down the sides and across the bottom. Add the lavender and then the Mascarpone, blending it into the cookie dough for a minute or two.
- Take the bowl off the stand and fold in half the flour mixture. Incorporate the first half of the flour, then add the other half. You want a gentle touch when folding in the flour. Once all the flour is mixed thoroughly, loosely cover and refrigerate the cookie dough for 2 hours. When working with Mascarpone, I find the cookie batter smoother when I fold the flour into the wet mixture using a good one-piece spatula.
- Preheat the oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. I use a medium cookie scoop to add 12 mounds to a sheet pan. I bake one pan at a time for 11-13 minutes. After pulling the cookie pan from the oven, I leave the cookies on the pan for about 1 minute before moving them to a cooling rack. After they cooled, I lightly sprinkled powdered sugar to finish them.
Nutrition
Calories: 147kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 62mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg