This recipe welcomes spring with its delicate, floral taste. It’s perfect for that afternoon pick-me-up with a cup of strong black tea. Lavender can be purchased in the spice section of many grocery stores, although that is probably not the most economical option. Health food stores tend to carry the buds in bulk. As for the Earl Grey, I simply poured in three tea bags worth of my favourite tea. To make the cookies extra decadent, I dipped some of them in melted milk chocolate.
2 cups – flour
2 tbsp or 3 tea bags – Earl Grey tea
1 tbsp – lavender
3/4 cup – powdered sugar
1 tsp. – vanilla
1 cup – soft butter (room temperature, not melted)
• Combine flour, tea, lavender, and salt in a medium-sized bowl.
• Add powdered sugar, butter and vanilla. Mix together with two knives in order to cut butter into pea-sized pieces.
• Mix dough together with hands and roll into a ball. Wrap it and place it in the freezer for about 15 minutes.
• Preheat the oven to 350 degrees.
• Take dough out and roll it out to about half a centimetre thick.
• Using a cookie-cutter or a glass, cut out sections of the dough and place them on an ungreased baking sheet.
• Bake for 8 to 10 minutes, until cookies are very lightly browned. Cool on a cookie rack.
• For chocolate dipped cookies: melt milk chocolate chips in a small saucepan over a pot of boiling water to keep the bottom from burning. Dip the side of a cookie into the chocolate and place on a parchment lined baking sheet to cool.