When Life Gives You Lavender

I don’t think of our family as highly-ritualized, but the growing and using of lavender is an annual activity, a foundation of our seasonal calendar.

The little ones fight over who gets to pick it, then we crush it in the palms of our hands until we smell like the south of France.  If the bounty is plentiful, some of it is dried and turned into milk bath and other lovelies while the remainder is used for baking.  Tea and lavender cookies are eagerly consumed, with the remaining carefully packaged into end-of-the-year teacher gifts.

Is it possible to feel nostalgia for an act we still perform?  I admit that my anti-sentimentalist heart is strongly pulled by the connection of this marking of time and the story that so closely links our house, our kids and me.

The ‘family recipe’ is found in the stupendous LCBO’s Food & Drink Magazine, Summer 2002 edition.  Enjoy!

LAVENDER COOKIES EARLY SUMMER 2002 By: Marilyn Bentz-Crowley and Joan Mackie Printer friendly version

The elusive fragrance of lavender captures the essence of summer in these sweet cookies. 1 cup (250 mL) unsalted butter, at room temperature 1/4 cup (50 mL) granulated sugar, plus more for sprinkling on top 5 tbsp (70 mL) icing sugar 2 cups (500 mL) all-purpose flour 2 tbsp (25 mL) finely chopped fresh lavender flowers 1/8 tsp (0.5 mL) salt Cream butter until light and fluffy. Gradually beat in sugars, then flour, lavender and salt. Form into a round flat cake, wrap with waxed paper and refrigerate for an hour. Coat baking sheet with nonstick spray or line with parchment paper. Preheat oven to 350°F (180°C). Roll out dough on a floured surface to 1/4-inch (5-mm) thickness. Cut with a 2- to 2 1/2-inch (5- to 6-cm) cookie cutter and transfer to baking sheet about 1-inch (2.5-cm) apart. Prick each cookie with a fork and dust lightly with granulated sugar. Bake 10 to 12 minutes or until lightly coloured. Remove from sheet, cool on a rack and store in an airtight container. Makes 24 cookies