How adorable are these butter cookies with lavender for Valentine? Today I am writing this post with one of the most delicious cookies I have ever tried! And this treat is a perfect idea for preparing next February 14th.
I have always loved Scottish and Danish butter cookies. I remember that when I was a kid I was able to eat a package at just one sitting! Since I have this recipe I don’t buy the ones from the supermarket anymore!
The thing is that being a Spanish teacher sometimes I ask my students to write a recipe from their country or one they usually prepare. One student from the USA wrote once this recipe that she baked once with her grandma from Connecticut. I was really curious so I couldn’t help but preparing it!
As much as I love the original recipe, I did not roll the dough into a log, as I did with the Parmigiano cookies recipe I suggest in December, but just use a heart cookie cutter for the dough. Then top with organic lavender which gives a unique touch and smell. So yummy!
250 gr (2 cups) pastry flour
175 gr (1 cup) salted butter
130 gr (⅔ cup) granulated white sugar
3 gr (½ tsp) baking powder
1 big yolk
¼ tsp fine salt
Organic lavender to taste
In a big bowl, or in a stand mixer bowl, beat the butter and sugar until creamy. In another bowl, sift the flour and baking powder and then add the salt. Gradually beat in the butter mixture. Wrap them into cling film and put them in the fridge for at least three hours. We always want a hard dough for the cookies. Then, roll the dough and use a heart cookie cutter.
Now, brush the surface of each one with a bit of water so the lavender can easily stick on them. Bake the butter cookies in preheated oven at 170ºC (340ºF) for 8 minutes or golden on top.
Remove them and transfer to a baking rack.
These photos were shot on Nikon camera, 50 mm lens
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