Lavender-Orange Crisps Recipe
These delicate little cookies get their tender crispiness from the relatively high butter-sugar to flour ratio. If you desire to use less sugar, you can reduce it to 2/3 or ½ cup and the cookies will still be plenty sweet, they just won’t spread out so thin. Test the recipe both ways and see which you prefer. These are pretty sugary, as the recipe is written, though very tasty.
You can use a mixer or even a wooden spoon for this recipe, if you want to conserve energy. A quick and easy recipe.
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 eggs, room temperature
1-2 tsp. vanilla extract
1 tsp. dry lavender buds, chopped
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
2 tsp. baking powder
grated rind of 1 orange
1) Preheat the oven to 375º F.
2) Cream the butter and sugar together until light and fluffy.
3) Beat in the eggs, vanilla, lavender and orange zest.
3) Combine the flours and baking powder, and stir them into the butter mixture. Drop the batter by teaspoons onto an ungreased baking sheet. If you like, you can put a layer of parchment down on the cookie sheet first.
4) Bake 8 to 10 minutes or until lightly browned. Let the cookies cool slightly before removing to a cooling rack. Delectable!
Note: If you find yourself loving lavender as a flavoring, I suggest that you grow some of your own. You can even grow it in a pot in your window or on you patio or deck if you don’t have garden space. You can choose Lavandula angustifolia (English Lavender) or L. stoechas (French Lavender), depending which growing zone you live in. Be sure to look for organically raised starter plants, and use only natural fertilizer, such as compost or worm castings to keep the plant organic. No need for bug repellants! Oh, and I just learned that lavender makes a great companion plant that keeps deer away. I’m all for that.
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