If baked Amaretti-Filled Caramel Roasted Pears weren’t enough to satiate your sweet tooth, then prepare to fall into a full ‘bloomed’ romance with this second flour, and flower-filled favorite from the same selection of harvest-season sweets fresh from Farmers’ Market Desserts!
Like a kid in a candy shop, I have an undying affection for anything floral — from a field of sunflowers, to a stem in a vase, to flower (yep, not flour!) in a recipe. After successfully spreading joy with an aromatic batch of Lavender Walnut Sandies, my ‘bud-ding’ relationship with flower in recipes has just been planted and will only continue to grow!
Lavender Walnut Sandies
From Farmers’ Market Desserts. Makes about 5 dozen cookies.
3 teaspoons dried lavender blossoms
2 tablespoons turbinado, Demerara, or other coarse sugar
½ cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
½ teaspoon kosher salt
2 cups unbleached, all-purpose flour
1 cup walnuts, toasted and chopped medium-fine
- Put 1 teaspoon of the lavender blossoms in a spice grinder and pulse until they are in very small pieces. Stir together the ground lavender and turbinado sugar in a small bowl. Set aside for coating the cookie log.
- Put the granulated sugar and the remaining 2 teaspoons lavender blossoms in a food processor (or blender) and process until the sugar is the texture of confectioners’ sugar. Add the butter and salt to scrape down the bowl as needed. Add the flour and walnuts and pulse several times until the dough is well blended and begins to ride on the blade in a ball.
- Transfer the dough to a lightly floured work surface and gather into a mass. Divide the dough in half, and shape each half into a log about 8 inches long and 1 ½ inches in diameter.
- Lay two sheets of plastic film, each about 12 inches long, on a flat surface. Spread half of the reserved lavender sugar down the center of each piece, shaping it into a strip about 3 inches wide and 8 inches long.
- Lay one dough log on the edge of a lavender-sugar strip and roll it across the sugar to coat evenly. Wrap the log lightly in the plastic film. Repeat with the second log and the second lavender-sugar strip. Refrigerate the wrapped logs until firm, at least 2 hours.
- Preheat oven to 350°F, with one rack in the upper third, and one rack in the lower third. Line two baking sheets with silicone mats or parchment paper (I didn’t have any, so I went without and they turned out fine!)
- Unwrap one log. Using a sharp knife, cut the log into ¼-inch-thick slices. (If the slices crumble, try cutting them a little thicker.) Evenly space the cookies on one of the prepared baking sheets, about 1 inch apart. Repeat with the other log.
- Bake until the cookies begin to color at the edges, 13 to 15 minutes, switching the pans between the racks and rotating them front to back about halfway through baking. Transfer the cookies on the parchment or silicone mats to wire racks to cool completely. (I just set them on a floured counter, and it worked just as well!)
- Pack the cooled cookies between layers of waxed paper in n airtight container and store at room temperature for up to 2 weeks.
Do you dig the idea of adding flower to a recipe? Have you made a recipe with a specific flower in the past, and how did it turn out?