#28. Lavender Cookies-ish

Inspired by reading a food memoir about Provence, I decided to bake with lavender.  Dried lavender flowers are usually available at specialty markets; I purchased more than what I needed for a piddling at Central Market.

Because lavender tends to impart a flowery flavor (duh), it is crucial to 1) use sparing amounts lest your cookies taste like garden section of Home Depot 2) balance the botanical with another element, such as vanilla.

Don't let the aforementioned lecture fool you into thinking I know what the hell I am doing. 

Although I made "simple" lavender sugar cookies using a well-reviewed recipe, it was a total fail. What emerged from the oven were lavender pancakes, not cookies. There are many reasons why this may have happened. Next time (and there will be), I will need to be more careful with measurements and ingredients. 

Rather than waste the dough, I decided to circumvent the issue by curtailing the excessive spreading via baking some of the dough in cookie cutters. Genius, yes?

NOPE! Second attempt only produced a mess.

Fortunately, I still had some dough, so I decided to cut my losses and bake a cookie custard, of sorts.  Consider it my lavender lemonade from two batches of lemons.