This summer my son and I planted an herb garden on our deck. We planted chocolate mint, oregano, sage, rosemary, chives, basil and lavender. I’ve always used most of these herbs before when cooking but never the lavender. I decided it was time! We snipped the lavender and dried it for 2 weeks. I decided I would add the lavender to some shortbread cookies! I think we will make these every year! Here is how I prepared them:
7-10 dates, soaked in water for 30-45 minutes
1 cup almond flour
1 teaspoon vanilla
2 tablespoons olive oil
2-3 Tablespoons of harvested lavender flowers (i used 3 Tablespoons because I LOVE lavender)
1/4 teaspoon salt
Ok, this is VERY easy and quick. Preheat the oven to 350. Drain the dates and add them to a food processor. Process until they are mostly paste. Add the almond flour, vanilla, olive oil, lavender and salt. Process until well blended. Scrape out of bowl and form into ball. Break off like sized pieces and form into 11-12 smaller balls. Place 1 inch apart on cookie sheet lined with parchment paper. Press down with fork to make crosshatching marks. Bake for about 13 minutes or until golden and slightly browned. Let cool completely before eating.