Lavender Blossom Cookies are a new recipe for the Arabic kitchen — they're delicious, different, and we recommend you try them!

Ingredients:

1/2 cup unsalted softened butter

1/2 cup pastry shortening (for sweets)

1 1/4 cups sugar

2 eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

2 1/4 cups all-purpose flour

4 tablespoons dried lavender buds

1 tablespoon baking powder

a small pinch of salt

Method:

First, make sure the butter and pastry shortening are soft so they’re easy to work with.
Preheat the oven to 170°C.
Beat the butter and pastry shortening with the sugar until the mixture is light and you feel the sugar has dissolved.
Add the eggs one at a time, beating well after each addition.
Add the vanilla and almond extract and continue to beat well.
In a separate bowl, mix the flour with the lavender, salt and baking powder.
Gradually add the dry mix to the egg-and-sugar mixture, a little at a time.
Beat until you have a cohesive, soft, well-combined dough.
Scoop small portions of dough about the size of a spoonful and place them on a baking tray lined with baking paper or sprayed with oil.
Leave enough space between pieces so they don’t stick together while baking.
You can also place a small portion of dough into a madeleine pan to get the madeleine shape as shown in the photo, or keep them round — as you prefer.
Bake the lavender cookies in the preheated oven for 8–10 minutes maximum.
When you remove the cookies from the oven they will be very soft. It’s best not to touch them and to leave them aside to cool completely before transferring them to a serving plate.

We hope you enjoy our recipe.

Lavender Blossom Cookies

Prep checklist