Ingredientes para Lavender Vanilla Lemon Drops
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup lavender-vanilla sugar
- 2 large eggs
- Vanilla Bean
- Vanilla Extract
- Lemon Juice
- Lemon
- Flour
- Baking Soda
- Salt
- Cream Of Tartar
- 1/4 cup dried culinary lavender
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Cómo preparar Lavender Vanilla Lemon Drops
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 cup lavender-vanilla sugar until light and fluffy.
- Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Mix until the batter is smooth and well combined.
- Stir in 1 teaspoon vanilla extract and the seeds scraped from 1 vanilla bean (optional).
- Add 1/4 cup fresh lemon juice and the zest of 1 lemon. Gently fold in until just combined.
- Gradually add 1/4 cup dried culinary lavender, mixing gently until evenly distributed. Be careful not to overmix.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cream of tartar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 1 hour (or up to 24 hours).
- Once chilled, scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 1 inch between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
33g
Fat
12g
Carbs
5g
