Lavender and Lemon Biscochitos
Biscochitos are the state cookie for our home state of New Mexico. They are traditionally made with anise seeds, but I substituted with lavender and lemon for this biscochitos recipe. The result is intriguing and delicious! I have also made these with lemon and dried thyme and they were scrumptious. —Marla Clark, Albuquerque, New Mexico
Total TimePrep: 30 min. + chilling Bake: 10 min./batch + cooling
- 1/2 cup unsalted butter, softened
- 2/3 cup sugar
- 1 large egg, room temperature
- 1 tablespoon dried lavender flowers
- 1 tablespoon grated lemon zest
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, lavender and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate 30 minutes or until firm enough to roll.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Sprinkle with additional sugar.
- Bake until bottoms are light brown, 9-11 minutes. Remove from pans to wire racks to cool. Store in airtight containers. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.
Editor's NoteLook for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.
Nutrition Facts1 cookie: 29 calories, 1g fat (1g saturated fat), 6mg cholesterol, 16mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 0 protein.
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