Lemon Lavender Cookies

Easter is just around the corner, which also means Spring is here. Spring conjures up images of baby animals - chicks, bunnies, lambs. I wonder if it's true if baby animals are always born in Spring like I always see in kids' story books. Sasha was born at the beginning of winter though. Speaking of baby animals. Here's a nugget of information. When I was little, I used to think that cats married dogs, lions married tigers, chickens married ducks. I remember this had to do with some jigsaw puzzle my mum bought for me from Scotland, but I cannot recall why I made this association. I can almost imagine Alvin shaking his head in disapproval and disbelief now......

Back to baking. I decided to make some little lemon lavender chick cookies today. I am still not used to the taste of lavender in my food - I feel like I'm eating soap or body lotion. But then again, I've never really liked the scent of lavender. Give me rose anytime.

Lemon Lavendar Cookies
Adapted from Baking Illustrated

Makes about 4 dozen

3/4 cup sugar
2 tablespoons grated lemon zest + 2 tablespoons juice from 1-2 lemons
2 teaspoons dried culinary lavender
1 3/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons (1½ sticks) cold unsalted butter, cut into 1/2” cubes
1 egg yolk
1/2 teaspoon vanilla extract

In a big food processor, process the sugar, lemon zest and lavender until the sugar looks damp and the zest and lavender are fully incorporated, about 30 seconds. Whisk together the flour, baking soda and salt, then add to the sugar mixture; pulse to combine, about 10 1-second pulses.

Scatter the butter pieces over and pulse until the mixture resembles fine cornmeal, about 15 1-second pulses. In a measuring cup, beat together the lemon juice, egg yolk and vanilla. With the machine running, add the juice mixture in a slow stream (should take about 10 seconds) and continue processing until the dough forms into a ball, 10 to 15 seconds longer.

Turn the dough and any dry bits onto a clean work surface and gently gather into a ball. Working quickly, roll the dough flat. Center the dough on a piece of parchment or plastic wrap and wrap tightly. Chill the dough until firm and cold, about 45 minutes in the freezer or 2 hours in the refrigerator.

Preheat the oven to 375°F/190°C. Line baking sheets with parchment paper or spray them with nonstick cooking spray.

Take dough out of refrigerator and remove the dough from its wrapper. Use cookie cutters to cut out shapes. Place the shapes on the prepared baking sheets, spacing them 1″ apart. Bake until the centers of the cookies just begin to color and the edges are golden brown, about 10-12 minutes (but then again every oven is different, so watch carefully), rotating the baking sheet halfway through the baking time. Cool on sheets about 5 minutes, then transfer the cookies to a wire rack to cool completely.