Makes 48-52, dependent on cookie cutter size
Ingredients
- 3/4 cup sugar
- 3 teaspoons dried lavender flowers
- 2 Tablespoons lemon zest
- 1 small Tonka bean finely grated
- 1-2 Tablespoon fresh lemon juice
- 2 sticks butter
- 2 1/2 cups all purpose flour
- 1 egg white, beaten
Method
- Combine the sugar, lavender, lemon zest, and grated tonka bear in the bowl of a food processor and pulse until combined
- Cream together the butter and 1/2 cup lavender sugar mixture, until light and fluffy, about 3-5 minutes. Add the flour and salt. Beat until combined, and dough starts to become crumbly. Add 1-2 tablespoons of lemon juice until the dough comes together
- Roll out the dough on a lightly floured surface to 1/4 inch thickness. Cut out the cookies using your preferred cookie cutter. I used 1 1/2 inch fluted and plain circular cutters for bite-size cookies. Carefully transfer the cookies to a parchment-lined baking sheet using a spatula.
- Cover the baking sheet with plastic wrap and refrigerate for 10-15 minutes. Roll out the leftover scraps, and repeat with the dough
- While the cookies are chilly, reheat the oven to 325 degrees F. Brush each cookie with beaten egg white, then sprinkle with the remaining lavender sugar
- Bake the cookies on the middle rack of the oven for 12-13minutes or until just lightly golden on the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely
- Cookies can be stored in an airtight container for up to 4 days.