Wednesday, December 19, 2012

Lavender Limoncello Cookies...

     As you know, each year we look forward to participating in the Ojai Valley Lavender Festival in June. An outdoor festival under the trees in Libbey Park in downtown Ojai. Since the hoilday's are upon us, we are approaching the end of 2012 and the weather has turned towards winter I thought I'd do something different and share a recipe out of the 2011 Lavender Cookbook. I hope you enjoy it...

                                                                                 Lavender Limoncello Cookies
                                                                                         Makes 30-36 cookies

1/2 cup (1 stick) butter at room temperature
1 cup white sugar
1 tablespoon dried culinary lavender
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1 large egg
2 tablespoons Limoncello liqueur OR 2 tablespoons honey
2 cups, or more, white flour
2 teaspoons baking powder

Preheat oven to 350 degrees. In a medium bowl, blend butter, sugar, and lavender. Add lemon juice and zest and then egg and Limoncello or honey. In another bowl, combine 2 cups of flour with baking powder and add to butter-sugar mixture. Stir until well combined. Dough should be soft but not oily. Add more flour by tablespoons if needed. 

Divide dough in half and roll into 2 logs in wax paper. Chill for at least an hour. Coat your hands with flour and roll walnut sized nuggets of dough into balls. Place on cookie sheet and press down into a circle approximately 1/2 inch thick.

Bake 10-15 minutes, until bottoms are pale gold. Transfer to rack to cool.

Cook's Note: Simply dust the tops with confectioner's sugar if so desired.

Happy holiday baking!