After last week’s pie adventure, I needed something quick and easy. What is easier than sugar cookies? Not much. The oven took longer to preheat than it did for me to make the dough.
These are special with lavender added for that summer touch. They are good with or without chocolate, however, I prefer with chocolate (besides the obvious must-eat-chocolate-every-day) because it balances out the strong lavender flavor. Quite amazing how strong a mere tablespoon of lavender can be.
I made these very tiny, using a teaspoon scoop, as recommended by the recipe. It means you can eat more, right? Right. These would be perfect for an afternoon with the girls. Lavender is very girly, after all. Especially when you add a little chocolate. (But your male counterparts will like them too, even if they say they are too macho to eat lavender.)
The recipe comes from The Baking Sheet by King Arthur Flour, their subscription magazine (newsletter?). It was a housewarming gift from my dear friend (thank you!).
I changed the baking technique slightly and added vanilla. Because vanilla and lavender sound good together, which also means they taste good together.
- 1 cup (2 sticks) cold butter, cubed
- 1 cup (7 ounces) sugar
- 2 tsp vanilla
- 1 large egg
- 2 1/2 cups AP Flour
- 1/2 tsp salt
- 1 TB dried lavender (if you use fresh, use more)
- 1 1/3 cups dark chocolate
Preheat oven to 350. Line two sheet pans with parchment or silpat.
In a stand mixer (hand held is fine too), beat the butter, sugar, and vanilla until very fluffy, about 5 minutes (set a timer!). Add the egg, mix, scrape bowl, and mix again. Stir in the flour and salt, mix until almost combined, add lavender, and finish mixing.
Drop dough by teaspoonful, leaving about an inch between cookies. They won’t spread much at all. Bake until slightly golden on edges, about 11 minutes.
Cool completely on rack.
Once cool, melt your chocolate. I prefer a double boiler for this because it will also keep your chocolate soft while you are dipping. Plus, you are much less likely to burn as you would if you melted your chocolate in the microwave. Dip cookies in chocolate and set out on sheet pan to set. If you live in a hot and humid environment like me, it may never set. Chill briefly (very briefly) in the refrigerator to at least get them off the sheet pan.
Now grab a bowl of these dish with the girls.