Over a month ago I had drinks with two of my coworkers, Rebecca and Beth. As we headed to Single Brothers, a little bar on Trade Street that specializes in specialty cocktails, Rebecca was absolutely giddy over the prospect of ordering a Lavender Lemon Martini. Single Brothers grows its own lavender and uses it to infuse vodka to make their well-known cocktail.
Much to her chagrin, when she stepped up to the bar and ordered her much anticipated drink, the cute bartender informed her that it was no longer on the menu. Out of season, apparently. And no, he couldn't just whip one up since they infuse the vodka for over a month. Her face fell about a hundred floors as she realized there was nothing to be done but order another perfectly good but not craved cocktail.
Never having had the famed Lavender Lemon Martini and knowing I wouldn't be able to have one for quite some time, I got to wondering what other foods I could make with those two flavors. The only time I'd had anything with lavender to eat was when Jason and I went out to an Asian fusion restaurant and ordered both a lemongrass and a lavender creme brûlée. Both were amazing, but I'd never tried to replicate either.
I decided I'd start simple and adapted a sugar cookie recipe to include both. I've eaten a few!
Lavender Lemon Sugar Cookies
Makes 32 cookies.
Preheat oven 375º
Add to a food processor:
1 1/2 cups white sugar
1 teaspoon dried lavender flowers
zest from one medium lemon
Process one minute so that there are no large pieces of either lavender or lemon.
In a large electric mixing bowl, cream together:
1 cup unsalted butter, softened (but not melted)
and the sugar for 45 seconds.
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 tablespoons whole milk
Mix until just combined, scraping down the sides of the bowl as necessary.
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
Scrape down the sides of the bowl and use a spatula to create ball of dough in the bowl. Refrigerate for 30-45 minutes.
Using your hands, roll tablespoons of dough into balls. Place on cookie sheet and sprinkle with purple and yellow sugar.
Bake for 10-12 minutes being careful not to let cookie get too brown.
Remove from oven. Let sit on cookie sheet for 2-3 minute before transferring to wire cooling rack.