Maureen Aboods Lavender And Orange Blossom Cookies Recipes

MAUREEN ABOOD'S LAVENDER AND ORANGE BLOSSOM COOKIES

Maureen Abood's Lavender and Orange Blossom Cookies image

These buttery, shortbread-like cookies, called graybeh, have a particularly crunchy texture that comes from clarified butter. If you've never clarified butter, this recipe is a good place to start, and the process is extremely simple (though you do have to plan it several hours ahead). If you're not a lavender fan, feel free to leave it out. And for a more familiar flavor, substitute vanilla extract for the orange blossom water. These cookies keep well, so you can make them up to a week in advance.

Provided by Melissa Clark

Categories snack, cookies and bars, dessert

Time 35m

Yield 2 dozen cookies

Number Of Ingredients 6

Ingredients

3/4 cup/180 grams clarified butter, at room temperature (see note)
1 3/4 cups/215 grams confectioners' sugar
2 teaspoons/1 gram dried lavender, ground to a powder
1/2 teaspoon/3 grams kosher salt
1 teaspoon/ 5 milliliters orange blossom water
1 3/4 cups/228 grams all-purpose flour, more as needed

Steps:

Heat oven to 325 degrees with a rack in the center of the oven. Line two sheet pans (not dark metal) with parchment paper.
In an electric mixer, beat the butter on high for about 6 minutes, until light and fluffy. Add 3/4 cup (92 grams) confectioners' sugar, lavender and salt and beat another 2 minutes. Scrape down the sides of the bowl, and with the mixer on low speed, add orange blossom water and mix to combine.
Add flour to butter 1/2 cup (about 65 grams) at a time, until dough is crumbly and slightly dry but still able to hold together when squeezed, adding additional flour if necessary.
Divide dough into quarters and press each into a long narrow log about 1 inch high and 1 inch wide. With a sharp knife, cut into log diagonally to make diamond-shaped cookies 1 to 2 inches long. Use a spatula to transfer cookies to sheet pans, spaced about 2 inches apart. Bake for 15 to 20 minutes, rotating pan halfway through. Cookies should be golden brown at the edges.
Sift remaining confectioners' sugar over baked cookies while still warm. Store in an airtight container for up to 1 week.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 49 milligrams, Sugar 9 grams

LAVENDER COOKIES

Lavender Cookies image

I am a wedding and event planner and one of my brides served these unusual cookies at her reception, so I had to have this lavender butter cookies recipe. You can guess what her wedding color was! -Glenna Tooman, Boise, Idaho

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 6 dozen.

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1-1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/4 cups all-purpose flour
4 teaspoons dried lavender flowers
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

Preheat oven to 375°. Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. In a separate bowl, whisk flour, lavender, baking powder and salt; gradually beat into creamed mixture. , Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake until golden brown, 8-10 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.

Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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