Lavender and Lemon Cookies
- Level: Easy
- Yield: 25 to 27 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 70 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 10 milligrams
- Sodium
- 47 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 0.5 grams
- Protein
- 1 grams
- Sugar
- 2 grams
- Total: 40 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 10 min
Ingredients
3/4 cup all-purpose flour
1/2 cup almond flour
2 tablespoons arrowroot
2 tablespoons sugar
1 tablespoon dried lavender
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1 stick unsalted butter, cut into 1/2-inch pieces, chilled
1 large lemon, zested
2 tablespoons honey
1 tablespoon fresh lemon juice
Directions
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a food processor, pulse together the flours, arrowroot, sugar, lavender, salt and baking soda.
- Add the butter and lemon zest. Pulse until the mixture forms a coarse meal. Add the honey and lemon juice. Pulse until the mixture forms a soft dough. Form the dough into 1-inch round balls and press into discs, about 1 1/2 inches in diameter and 1/4-inch thick. Arrange in a single layer on the prepared baking sheet. Bake until light brown around the edges, 9 to 11 minutes. Cool for 5 minutes. Transfer to a wire rack and cool completely, about 15 minutes.