These cookies are as scrumptious as they are beautiful to look at! I get my lavender from my dad's garden when I am home in California, and at the Union Square Farmer's Market in NYC.
I make them similarly to a snickerdoodle; using the bottom of a glass to flatten the dough balls. The cookies can also simply be balled and set on the baking sheets if you so prefer, just adjust baking time. These cookies are such a hit that I like to double the recipe and freeze half to have on hand in case someone gets the munchies.
Ingredients:
3 tbsp almond milk + 1 tbsp lemon juice
1 tsp lemon zest
1/2 c vegan sugar
½ c brown sugar
1/2 c earth balance (or other vegan margarine)
1 tsp lemon extract*
½ tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1 3/4 c flour
1/4 c sugar in the raw (for rolling) + 2 tsp food grade lavender
Creme Filling:
4 c powdered sugar
½ cup vegan margarine and
1 c tofutti cream cheese
1 teaspoon lemon extract
1 teaspoon lemon zest
In a small bowl, mix the lemon juice, zest, and Almond milk. Almost immediately you will see it begin to curdle. This is good.
In a mixing bowl, cream the vegan margarine with the sugars and the extracts.
Chill the dough for at least thirty minutes in the freezer. You can preheat your oven to 375 at this time.
In a food processor or Mortar and pestle, grind up your dried lavender. You can choose to create a dusty consistency, or for a more surprising flavor and decorative look, leave some pieces slightly larger. In a bowl or on the counter, mix the turbino sugar and lavender.
Remove the chilled dough from the fridge and make into ½ teaspoon sized balls. This may sound tiny and crazy, but once flattened and cooked, the cookies come out to about the size of a silver dollar. This has proven to be my favorite size for these cookies as they are bite sized and look very “cute”. And who doesn’t love cute food.
This step is important because, as we are making these cookies into sandwiches, the consistency of size and shape matters.
Roll each ball in the sugar/lavender mixture, plop onto a greased cookie sheet about 2 inches apart. At this time, take a glass (or you may get creative, dust off an old trophy or something) and gently press each cookie down evenly. Don’t press too hard or they will become too flat. Just a little bit of pressure will do.
Put the cookies in the oven for 7 minutes, switching shelves at three and a half to ensure that the cookies are baking evenly. Remove from the oven once the cookies begin to brown ever so slightly around the edges. As they are thin and small (like an olsen twin) it is important to keep an eye on them whilst they are baking.
Ingredients:
3 tbsp almond milk + 1 tbsp lemon juice
1 tsp lemon zest
1/2 c vegan sugar
½ c brown sugar
1/2 c earth balance (or other vegan margarine)
1 tsp lemon extract*
½ tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1 3/4 c flour
1/4 c sugar in the raw (for rolling) + 2 tsp food grade lavender
Creme Filling:
4 c powdered sugar
½ cup vegan margarine and
1 c tofutti cream cheese
1 teaspoon lemon extract
1 teaspoon lemon zest
In a small bowl, mix the lemon juice, zest, and Almond milk. Almost immediately you will see it begin to curdle. This is good.
In a mixing bowl, cream the vegan margarine with the sugars and the extracts.Once the bowl is consistently mixed, stop the mixer and add the flour, salt, and baking soda. Pour in the curdled milk mixture. Turn it back on and mix until its all consistent and forms a ball toward the center.
Chill the dough for at least thirty minutes in the freezer. You can preheat your oven to 375 at this time.
In a food processor or Mortar and pestle, grind up your dried lavender. You can choose to create a dusty consistency, or for a more surprising flavor and decorative look, leave some pieces slightly larger. In a bowl or on the counter, mix the turbino sugar and lavender.
Remove the chilled dough from the fridge and make into ½ teaspoon sized balls. This may sound tiny and crazy, but once flattened and cooked, the cookies come out to about the size of a silver dollar. This has proven to be my favorite size for these cookies as they are bite sized and look very “cute”. And who doesn’t love cute food.
This step is important because, as we are making these cookies into sandwiches, the consistency of size and shape matters.
Roll each ball in the sugar/lavender mixture, plop onto a greased cookie sheet about 2 inches apart. At this time, take a glass (or you may get creative, dust off an old trophy or something) and gently press each cookie down evenly. Don’t press too hard or they will become too flat. Just a little bit of pressure will do.
Put the cookies in the oven for 7 minutes, switching shelves at three and a half to ensure that the cookies are baking evenly. Remove from the oven once the cookies begin to brown ever so slightly around the edges. As they are thin and small (like an olsen twin) it is important to keep an eye on them whilst they are baking.
