RECIPE: Lavender Creme Cookies
Recipe type: Dessert
  • 1¾ cups all-purpose flour
  • 2 tbsp + 2 tsp dried lavender
  • ½ cup butter, at room temperature
  • ¼ cup honey
  • 2 tbsp sugar
  • 1 egg
  • ½ cup heavy cream
  • 1 pkg. (11 oz.) white chocolate chips
  • Violet food coloring
  1. TO MAKE THE DOUGH: first preheat the oven to 350 degrees. Line baking sheets with parchment paper. Combine flour and 2 tbsp lavender in small bowl and set aside. Using a mixer on medium-high speed, beat the butter until light and fluffy, about 1 minute. Add honey and sugar; beat until blended. Beat in egg until combined, then gradually beat in the flour mixture until combined. Place dough in refrigerator to chill, about 20 minutes.
  2. TO ROLL OUT THE COOKIES: on a lightly floured surface, roll out the dough to 1/16" thickness. I used a 2½" scallop cookie cutter to cut out the cookies.Transfer to the prepared baking sheet. Then, using a smaller scallop cookie cutter (about 1½" in diameter), cut out centers of half the cookies. You want an even number of solid scallop rounds and scallop rounds with the center cut out. Transfer cookies to baking sheets and bake 5-10 minutes until lightly browned. Cool on pan for 3 minutes, then transfer to rack. Cool completely.
  3. TO PREPARE THE FILLING: In a microwave-safe bowl, combine cream and 2 tsp of lavender. Microwave on high in 30-second intervals until hot. Let stand 5 minutes.Place white chocolate chips in another microwave-safe bowl. Pour cream through a fine mesh sieve over the chocolate; discard lavender in sieve. Microwave mixture on high, in 30-second intervals until chocolate is melted (about 1-2 minutes). Whisk in food coloring until smooth. Refrigerate until spreadable, about 15-30 minutes.
  4. TO ASSEMBLE COOKIES: Spread about 2 tsp of the filling over each solid round cookie. Top with cutout cookies; gently press together. Store in airtight containers.
Recipe by Adventures In Making at