Lemon Lavender Cookies.

This is how I spent my first day of Fall/Autumn, and I couldn't have been happier. I've made Lemon Lavender cookies before, but I made a small batch to make sure I liked the taste and completely forgot to blog it. You can easily find dried lavender. I thought, "Using a flower in food?! No way." and I was terrible wrong. It's delicious, its light and it adds a hint of flavor that is so hard to describe, but the buttery taste combined with a slight hint of sweetness, just brings it all together.

You'll be surprised that lemon is sweet in this and not bitter and super tangy.
Here is all the things you'll need:

2 Teaspoons Lavender
2 Whole Lemons
A Zester
2 1/4 Cup All Purpose Flour
1 Cup Butter (Two Sticks)
1/4 Teaspoon Salt
1/2 Cup Powdered Sugar
1 Teaspoon Vanilla Extract
2 Teaspoons Lemon Juice (optional)

I suggest having a food processor to make the dough, or you'll have to do it by hand and it will be tedious, yet worth it. I had to do it by hand, and I was just fine. Took a bit longer, but a little work out doesn't hurt. Haha, combine all of the ingredients and once done, place into plastic wrap and chill for at least 4-5 hours. I chilled mine for a whole 2 days. It let the dough soak up the flavor of everything much better in my opinion, but it needs to be used within 2 days. Heat the oven to 375 degrees and cook for 10-15 mins, depending on the size of the cookies. I cut mine into Fall leaves, and pumpkin mini shapes and mine only took 10 mins. They will not be golden on top, but will be toward the bottom, do not overcook them so they can still have a softer center. Cookie times vary of course, depending on size.

By the way, a zester is just a small grater. Not one you'd grate cheese with. When you zest the lemon, you are only getting the yellow part of the outside, if you grate the white you'll have very bitter cookies. You wouldn't want that.

This is honestly, the perfect light, Fall cookie that'd go great with all your teas and coffees you'll be devoring this time of year! You can use this same recipe with rosemary as well, even dried fruit if you want instead of lemons. I hope you all enjoy!

*Taken with iPhone. Working on getting photoshop back again so I can use my Nikon again. Maybe next month.