Lavender (or Not) Puffs
Makes 3 dozen cookies
(Puff in foreground of plate pictured above)
Here’s is cookie that everyone likes. And—it’s so very easy to make. It also freezes well. So what more can you want———Furthermore, you can make them without the lavender.
- 1 ½ C. all purpose flour
- 1/2 C. Cornstarch
- 1/4 Tsp. salt
- 1 Tsp. culinary lavender buds
- 1/4 C. confectioners/powdered sugar
- 1 Tsp. vanilla extract (the real thing is sure better than the imitation kind)
- 1/4 to 1/2 C. powdered sugar for last minute dusting
- In a medium sized bowl whisk together the flour, cornstarch, salt and lavender buds.
- In another medium sized bowl, beat the butter and sugar until creamy and smooth (about 2 minutes).
- Beat in the vanilla extract and then add the flour mixture and beat until just incorporated.
- Cover and put in the refrigerator for an hour until batter is firm. If it seems to firm when you have removed it from the refrigerator, let it sit out for a bit.
- Pre-heat oven to 350 and line cookie sheets with parchment paper.
- Form 1-inch balls and place on your prepared cookie sheets about 1-inch apart.
- Bake for about 10-14 minutes (mine took 12 minutes here in Sun Valley) until the edges just start to brown.
- Remove from the oven and place on wire racks that have been placed above paper towels to cool for about 3-5 minutes.
- Put the extra powdered sugar in a fine strainer/sieve and sprinkle the tops of the cookies with the sugar.
- Place in an airtight container and they will keep for a couple of weeks. I froze mine and they taste just fine out of the freezer. You may want to refresh the powder sugar dusting before serving if they had been frozen.