Branden has been gone for a month and we are missing him terribly. For some reason his nomadic working is easier to handle in the summer than winter. Alas, what is to be done except to sit around and eat bon-bons... (that is an inside joke :).
There wasn't enough snow up here for B so he decided that he would go chase the 'storm of the century' down in the southeast...oh, the irony. He currently is in Alabama, expecting several inches of snow and not burning which is what he went down for.
Just chugging along, keeping busy with the boys, skiing and school.
Lemon-Lavender Cookies
This is the cure for the chocolate-chip cookie blues. Definitely something different and if you like lavender, you'll love these cookies. I usually try to add a smidgen of nutritional value to my baked goods these days, either whole wheat flour or flax seeds, etc. but I tried it with these and I wouldn't recommend it, it seems to overpower the daintiness of the lavender and freshness of the lemon.I just made several batches of these for my friend's husband's art show. She wanted me to post the recipe so here it is.
Lemon-Lavender Cookies (from a Christmas Cookbook)
1 tsp. lavender (grind w/ mortar and pestle)
1 1/2 c. all-purpose flour
1-2 tsp. finely shredded lemon
1/4 tsp. salt
3/4 c. butter, softened
1 c. powdered sugar
Combine lavender, flour, lemon ,salt and lavender, set aside.
Beat butter for 30 sec., add powdered sugar. Beat until combined. Slowly add flour mixture (you might need to switch to a wooden spoon) until combined.
On waxed paper, shape dough into a 10-inch log (I prefer square shaped). Wrap and refrigerate for 2 hours or until it is firm enough to slice.
Pre-heat oven to 350. Using a serrated knife, cut roll into 1/4-inch slices. Place on ungreased cookie sheet and bake for 10 minutes (or until edges are brown). Let cool on wire rack and frost with Vanilla Buttercream Frosting (butter, powdered sugar, vanilla). I like to pipe flowers on them and throw some lavender buds on top.
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