Look for dried lavender in spice aisles of gourmet stores—don't be tempted to use fresh flowers as not all varieties are edible. Reserve the zested lemons for flavouring water or freezing the juice for another use.
- Prep time 35 minutes
- Total time 2 hours
- Credits : Canadian Living Magazine
Ingredients
Cookies:
Icing:
Method
Cookies: In bowl, beat together butter, brown sugar, lemon zest and lavender until fluffy; beat in egg and vanilla. In separate bowl, whisk together oat flour, tapioca starch, sorghum flour, ground almonds, baking powder, baking soda, xanthan gum and salt; stir into butter mixture just until combined. Cover and refrigerate until firm, about 40 minutes.
Roll by 2 tsp into balls. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until golden, about 10 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up 5 days or freeze for up to 1 month.)
Icing: In small bowl, whisk icing sugar with lemon juice until smooth; drizzle over cookies. Sprinkle with decorating sugar. Let stand until set, about 15 minutes.
Makes 45 cookies.
Nutritional facts per cookie: about
- Sodium 52 mg
- Sugars 7 g
- Protein 1 g
- Calories 65.0
- Total fat 3 g
- Potassium 21 mg
- Cholesterol 10 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
%RDI
- Iron 1.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 2.0
