The Outdoor Pantry
With a little planning, a garden of fresh veggies, flowers and herbs for your favorite dishes is just a step away.
Ingredients
SERVINGS: 24 Cookies
- 1⅓ cups all-purpose gluten free flour (with xanthan gum added)
- 4 tablespoons sugar, plus sugar for rolling
- 1 tablespoon lavender, dried or fresh in small dice
- Dash salt
- ¼ teaspoon baking soda
- ½ cup cold butter (1 stick) cut into pieces
- 1 large lemon, zested
- 1½ tablespoons fresh lemon juice
- ½ teaspoon lemon extract
For glaze
- ¼ cup powdered sugar
- 1-2 teaspoons fresh lemon juice
- Lavender or Rosemary flowers
Preparation
Preheat oven to 350° and line a baking sheet with parchment. In a food processor, pulse together the flour, sugar, lavender, salt and baking soda. Add in the butter and lemon zest, pulse until it forms a course meal. Add the lemon juice and extract and pulse until the dough comes together. Form 1-inch balls and roll in granulated sugar. Place on parchment, and press down lightly with the bottom of a glass until the cookies are about ¼ inch think or as round as a silver dollar. Do not make them too flat. Bake for 10-12 minutes and allow to cool on cookie sheet. Make glaze by combing powdered sugar and fresh lemon juice. Drizzle cooled cookies with the glaze and place the flowers. Allow glaze to set.
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