Chocolate Dipped Lavender Cookies

No herb is more closely associated with the Victorians than lavender, which is just about to come into bloom here in Connecticut. Lavender is sweetly but strongly scented, and has been used for thousands of years in soaps, sachets, and cosmetics.

In America, few people know about its culinary uses. Just a little goes a long way. A good way to begin experimenting with lavender in food is with tea cookies. Here’s one of my favorite recipes.

Chocolate-Dipped Lavender Cookies

1 cup unsalted butter, softened
1 cup sugar

1 egg, lightly beaten
1 ½ cups self-rising flour
1 Tbsp. Lavender flowers (culinary, not treated with any oils or chemicals)
8 oz. semisweet chocolate bits

1. In a medium bowl with an electric mixer , beat butter for 30 seconds, at medium to high speed.

2. Add sugar, beat until combined. Beat in egg until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour and the lavender.

3. Drop dough by teaspoons 2 inches apart onto parchment lined cookie sheets. Bake at 350 degrees for 15 to 18 minutes or until edges are golden. Cool the cookies completely on a wire rack.

4. In a small saucepan over medium-low heat, melt chocolate, stirring constantly; remove from heat. Dip half of each cookie into chocolate. Place the dipped cookies on parchment paper until the chocolate is firm.

Makes 48 cookies.

These are also delicious with the addition of 1/2 tsp lemon extract mixed in.

Brew yourself a cup of tea, relax, and enjoy!

6 thoughts on “Chocolate Dipped Lavender Cookies

  1. mimima says:

    Ooooh, I bought some culinary lavendar and haven’t quite figured out what to do with it (it was an impulse buy), I’m printing this out! Thanks!

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