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Lavender Cookies

From Recipes from a Vegetarian Goddess

The summer solstice brings us the first harvest of lavender buds. Bake up some love magick in your oven early in the morning before the day gets too hot. Makes a classic summer combination with sherbet.

2 sticks unsalted butter or margarine, room temperature
1 cup superfine sugar
1/2 teaspoon sea salt
2 free-range eggs, well beaten
2 teaspoons vanilla extract
1 teaspoon lavender buds
2 1/2 cups unbleached all-purpose flour

In a large bowl, cream the butter, sugar, and salt until fluffy. Add the beaten eggs and vanilla. Mix well. Add in the flour and mix on low speed just until the dough is coming together. Sprinkle in the lavender buds and fold in gently (don't overmix).

Divide the dough into two mounds and wrap up well in plastic. Chill in the refrigerator for one hour at least.

Preheat oven to 375 degrees. Flour your work surface and unwrap the dough. Take half of it out and wrap up the other half to keep chilled in the fridge while you work. Roll out the dough with a floured rolling pin, taking care not to overwork or overstretch the tender dough.

Cut out shapes of hearts, full moons, stars, and crescents. Carefully move the cookie shapes to nonstick cookie sheets, placing them 1/2-inch apart, fitting as many as possible on each sheet.

Bake, two sheets at a time, until the cookies are golden brown, about 6-8 minutes. Use a thin spatula to move the hot cookies to a rack to cool. Store in an airtight container when cooled.

Makes about 3 dozen.

Serving idea: Serve in the afternoon with cold, fresh lemonade or iced tea with mint sprigs.

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