Boston is no New York, but the culinary scene and effort on buying local has been a lot more present. Mid-September EatBoutique came to Boston to celebrate it’s local food makers. It was a perfect Saturday afternoon and a thousand people lined up to get a taste of these inspiring food makers. Everything was fresh, delicious, and the best part was meeting these artisans. As Walt Disney would say, “All our dreams can come true, if we we have the courage to pursue them,” and that’s exactly the story behind a lot of these vendors.
As we were standing in line to get in, free samples were being offered and I had a taste of the lavender cookies. I instantaneously knew this had to be remade at home. The subtle taste of the herb complimented the butter perfectly, alongside with a cup of tea. Come to think of it, these would be perfect for a tea party… We also sampled olive butter cookies which were surprisingly tasty which made us think-you can’t go wrong with butter cookies. You can find some dried lavender at The Herb Lyceum that are sold at Copley’s Farmers’ Market, but if this isn’t plausible, then use your cooking instinct and experiment with other herbs that are readily available such as rosemary or a savory version cookie with thyme. Good luck!
*Adapted from allrecipes.com*
Yields 24-36 cookies
1 1/2 cup butter, softened
2/3 cup white sugar
1/4 cup sifted confectioner’s sugar
2 Tbs finely chopped dry lavender
1 1/2 tsp grated lime zest
1 Tbs sliced almonds
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 tsp salt
1. Cream butter, white sugar, and confectioner’s sugar until light and fluffy.
2. Combine lavender, lime zest, and almonds in a blender until they are finely chopped.
3. Add mixture #2 into #1.
4. Combine flour, cornstarch, and salt into batter until well blended.
5. Divide dough into two balls, wrap in plastic warp and flatten to about 1″ thick.
6. Refrigerate until firm-about 1 hour.
7. Preheat oven to 325º F.
8. On a lightly floured surface, roll dough into 1/4 inch thickness using any shape cookie cutter.
9. Place on a cookie baking sheet.
10. Bake for 18-20 minutes or until the edges are brown. Cool for a few minutes and then transfer on a wire rack to cool completely.