Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat the oven to 325°F (165°C). Gather ingredients and equipment.
- Cream together softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Add egg and almond extract, mixing on low until combined, about 30 seconds.
- Gradually add half of the all-purpose flour, mixing gently. Then add the remaining flour until just incorporated.
- Fold in crushed almonds and edible lavender until evenly distributed.
- Scoop rounded tablespoons of cookie dough onto a parchment-lined cookie sheet, spacing them 2 inches apart.
- Bake for 12 to 14 minutes, until edges are lightly golden. Remove and allow to cool on a wire rack.
- Dust cooled cookies with powdered sugar before serving.
Nutrition
Notes
For best results, use culinary lavender, measure ingredients accurately, and avoid overmixing. Chill the dough if too soft before scooping.