Almond Butter and Lavender Cookies
Finally a weekend that I did not do any work – as in work for my employer – and it was the first in quite a while. We tried to take advantage of the time as much as possible and decided to work on an ongoing cookie project. The idea is to make a basic peanut butter cookie a lot more interesting and a bit surprising.
Starting our with freshly ground almonds – no extra ingredients – we were sure no matter what happened…it would be tasty! I love lavender…sometimes in food, always in scents…but we knew that too much can make a cookie taste ‘soapy’ and we were hoping to avoid this pitfall. I’ll let the photos tell the story.
White and brown sugar both add a little something different.
Beginning to cream the sugars and the butter – the butter could have warmed up a little longer.
We used a mortar and pestle to grind up and ‘bloom’ the lavender. Deciding how much to use was the toughest part of the process.
Once the butters and sugars are creamed, well-beaten eggs were added along with a few tablespoons of cream, a pinch of salt and a cup of the almond butter. Once all of that was incorporated, flour, a tsp. of baking soda and a little over 2 tsp. of crushed lavender were added and mixed until smooth.
A cookie/ice cream scoop was used to portion the cookies onto the sheet.
They look great right before going in the oven
And then they baked – only for about 10 minutes at 350 – but they spread quite a bit and were not quite as dense as we were expecting. I purposefully have not posted the full recipe as we need to tweak it a little more. But overall, the flavor was great. The longer they sit, the more intense the lavender becomes. The house smelled so good while they cooked.