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Get the Recipe: Honey-Lavender Butter Cookie Medallions

(5 stars) 1 review

Ingredients

For the Honey-Lavender Butter Cookies

  • 1 tablespoon culinary lavender (dried or fresh will do)
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1 1/2 sticks unsalted butter, at room temperature and cut into small pieces
  • 1/3 cup granulated sugar
  • 3 tablespoons honey
  • 2 tablespoons water

For the Lavender Glaze

    (makes approximately 1/4 cup of glaze)

    • 1 1/2 tablespoons milk
    • 1 tablespoon culinary lavender (dried or fresh will do)
    • 1 cup confectioner's sugar, sifted
    • 1/8 teaspoon vanilla
    • a couple drops of purple food coloring (optional)

    Instructions
     

    • Put the 1 1/2 tablespoons milk and 1 tablespoon dried culinary lavender used in the glaze recipe in a small ramekin, cover, and refrigerate for 3-4 hours (or overnight if possible).
    • Preheat the oven to 350 (F) degrees. Line a cookie sheet with parchment paper and grease both the parchment paper and the cookie sheet.
    • (This step is optional but I find it distributes the lavender better) In a food processor, whir 1/3 cup sugar and 1 tablespoon of dried lavender for about a minute until the lavender buds are chopped and distributed throughout the sugar and the sugar has a purple hue.
    • In a medium bowl, sift together 2 1/2 cups all-purpose flour, 2 tablespoons cornstarch, and 1 teaspoon salt. Set aside.
    • Using a freestanding electric mixer with a paddle attachment (or, do this manually with a wooden spoon in a big bowl), beat together 1 1/2 sticks unsalted butter, 1/3 cup sugar, and 3 tablespoons of honey until very creamy and smooth.
    • Slowly sift in the flour mixture and beat just until the dough forms large clumps. The dough should be a little crumbly at this point. Add 1 teaspoon of water from your 2 tablespoons of water and continue beating at a low speed, adding water teaspoon by teaspoon until the dough comes together and is less crumbly.
    • Turn the dough out onto a lightly floured counter and squeeze the dough into a ball. Use a rolling pin or the back of your hands to flatten the ball into a 9-inch square that is approximately 1/4-inch thick. Use a cookie cutter (I used a 3-inch biscuit cutter) to stamp out whatever cookie shapes you want.
    • Transfer the cookie dough shapes onto your greased and parchment-lined baking pan, using the twines of a fork to poke holes in each cookie.
    • Bake for 25-30 minutes, or until the cookies are golden-brown and feel firm when lightly pressed. My oven runs hot, so my cookies were done in 25 minutes. Leave the cookies on the cookie sheet and set on a wire rack to cool for a few minutes, before turning out onto a wire rack to cool completely.
    • Once the cookies have cooled, take out the ramekin of lavender and milk from the fridge. (from the first step in the recipe) At this point, the lavender should have cold-infused the milk full of flavor. Strain the flowers from the milk.
    • Stir together 1 cup confectioner's sugar, the strained lavender infused milk, 1/8 teaspoon vanilla, and food coloring in a small bowl. Stir until the sugar is completely dissolved and the color is uniform. Use immediately to glaze the cookies, sprinkle a couple lavender leaves on top of the cookies.
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