Lemon Lavender Cookies Recipe

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Lemon Lavender Cookies
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Ingredients
10
Count
Nutrition
826
Calories
Total time
30
Minutes
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Ingredients:

  • 3/4 cup sugar
  • 2 tbsp grated lemon zest tsp. juice from 1-2 lemons
  • 2 tsp dried lavender (optional, but then they'd just be lemon cookies)
  • 1 3/4 cups flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Directions:

  1. In a food processor , process the sugar, lemon zest and lavender until the sugar looks damp and the zest and lavender are fully incorporated, about 30 seconds. Whisk together the flour, baking soda and salt, then add to the sugar mixture; pulse to combine, about 10 1-second pulses.
  2. Scatter the butter pieces over and pulse until the mixture resembles fine cornmeal, about 15 1-second pulses. In a measuring cup, beat together the lemon juice, egg yolk and vanilla. With the machine running, add the juice mixture in a slow stream (should take about 10 seconds) and continue processing until the dough forms into a ball, 10 to 15 seconds longer.
  3. Turn the dough and any dry bits onto a clean work surface and gently gather into a ball. Working quickly, roll the dough into a cylinder about 12 inches; long and 11/2” in diameter. Center the dough on a piece of parchment or plastic wrap and wrap tightly, twisting the ends together to seal. Chill the dough until firm and cold, about 45 minutes in the freezer or 2 hours in the refrigerator.
  4. Preheat the oven to 375°F Line baking sheets with parchment paper or spray them with nonstick cooking spray. Seriously. Even if you think your pans are non-stick pans, and even if you’re out of parchment paper and don’t feel like running to the store in the middle of all this. Line the sheets with parchment paper! Otherwise your delicate cookies will stick to the pan and crumble when you try to remove them.
  5. Remove the dough log from its wrapper and use a sharp knife to slice the dough into 3/8 inch; thick rounds. Place the rounds on the prepared baking sheets, spacing them 1 inch; apart. Bake until the centers of the cookies just begin to color and the edges are golden brown, about 10-12 minutes (the original recipe says 14-16 minutes, but 10 minutes was perfect for me, rotating the baking sheet halfway through the baking time. Cool on sheets about 5 minutes, then transfer the cookies to a wire rack to cool completely.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 826.24 Kcal (3459 kJ)
Calories from fat 441.56 Kcal
% Daily Value*
Total Fat 49.06g 75%
Cholesterol 132.51mg 44%
Sodium 1626.03mg 68%
Potassium 194.43mg 4%
Total Carbs 88.57g 30%
Sugars 22.35g 89%
Dietary Fiber 7.25g 29%
Protein 10.14g 20%
Vitamin C 3mg 5%
Vitamin A 0.4mg 14%
Iron 4.4mg 24%
Calcium 224.3mg 22%
Amount Per 100 g
Calories 438.44 Kcal (1836 kJ)
Calories from fat 234.31 Kcal
% Daily Value*
Total Fat 26.03g 75%
Cholesterol 70.32mg 44%
Sodium 862.84mg 68%
Potassium 103.17mg 4%
Total Carbs 47g 30%
Sugars 11.86g 89%
Dietary Fiber 3.85g 29%
Protein 5.38g 20%
Vitamin C 1.6mg 5%
Vitamin A 0.2mg 14%
Iron 2.3mg 24%
Calcium 119mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.8
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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