Butter cookies are really good. But, when you make them almond lavender butter cookies then you’re into a new realm of deliciousness!
You want to use edible lavender and you can probably source it at grocers like Whole Foods, Trader Joes, The Fresh Market and even on Amazon. I’ve place two links below for you to check out and research.
These almond lavender butter cookies have a crispy exterior and are melt-in-your-mouth fabulous when you bite into them. They keep pretty well. I didn’t put in an airtight container because I didn’t want the outside to soften. What I’ve did is put them on a cake pedestal and place a doubled clean linen dish towel on them. Of course, these cookies didn’t last long, a few days. And, you can’t just eat one, you end up eating two or three!
- Preheat Oven to 325
- 10 Tbl. butter, salted, room temperature
- 1 cup powdered sugar + more for dusting when baked
- 1 tsp. almond extract
- 1 egg
- 1 ¼ cups flour, all-purpose
- 1 cup almonds, sliced, crushed
- 2 Tbl. lavender, edible, finely minced
- Preheat oven to 325. In a large mixing bowl using a mixer on low speed (then increasing as it blends), whip the butter and powdered sugar into a fluffy mixture.
- Add the almond extract and egg and continue to blend with the mixer.
- Add about half the flour and blend together with a wooden spoon. Add the remaining flour and blend in.
- Finally, add the almonds and lavender and blend. Use a spring scoop (about two heaping teaspoons) and put on a parchment paper covered cookie sheet. Leave liberal spacing between the cookie scoops.
- Bake in a preheated 325 oven about 12 to 14 minutes. Remove to a cooling rack. Dust with powdered sugar.