Gluten Free Lemon Lavender Snaps

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Oh, my gosh! It’s spring! I think it’s really here! I’ve felt for a week or two now (despite a few doubtful days) that it’s time to give my trusty jar of cinnamon a rest, as it’s become considerably depleted from all my winter baking. I think it’s time to break out some new, fresh herbs and spices and bright fruit flavors.

Ingredients

  • 1/2 cup butter
  • 1 box Hodgson Mill Gluten Free Cookie Mix
  • 2 Tbsp lemon zest, Large Lemon
  • 3 Tbsp dried lavender, finely ground, divided
  • 1/2 tsp vanilla
  • 2 Tbsp lemon juice
  • 4 Tbsp lemon juice, for glaze
  • 2 tsp dried lavender, for glaze
  • 1/2 cup + 2 Tbsp powdered sugar

Directions

Grind all 3 tablespoons lavender to a fine dust in coffee grinder or with mortar and pestle. After grinding, reserve 2 scant teaspoons in a separate small bowl, for use later in making the glaze.

In a large bowl, use an electric mixer to blend together butter or shortening, lemon zest, remaining ground lavender (about 1 ½ tablespoons) and cookie mix. Start on low, as the mixture can kick up dust in the beginning. The mixture will become fine, sandy crumbs. Add lemon juice and vanilla and beat again until the dough becomes thick, sticks together when pinched, and starts to form into a ball. The mixer may struggle a little to get through the thick mixture. Mix well, at least 1-2 minutes.

Refrigerate dough for 1-2 hours or overnight, if desired. When ready to bake, preheat oven to 300° F. Sandwich the dough between parchment or waxed paper and roll to a uniform ¼-⅜ inch thickness. Use small cookie cutters to cut out 1- to 2-inch rounds or other small shapes like Easter eggs.

 

Transfer cookies to a lightly greased or parchment paper-lined cookie sheet.  Bake 11-13 minutes for 1-inch cookies or 12-14 minutes for 1 ½ - 2-inch cookies. Check often and take out when tops look dry and edges are barely browned. Transfer to a wire rack to cool.

To make lemon lavender glaze, take 2 scant teaspoons ground lavender, reserved from initial grind, and whisk with sifted powdered sugar and 4 teaspoons lemon juice. The glaze will be thin and appear a dark lilac color.  Glaze the cookies once they’re completely cooled. Glaze will harden and become shiny upon drying.

Notes: Cookies keep 4-5 days in tightly sealed container.  Cookies can be made vegan by using a vegan shortening such as Earth Balance.

Other shape options:  

·       Roll the dough into balls the size of small marbles and place on the cookie sheet.  If left round, the cookies will spread and the tops will crack.  (Flavor is not affected.)

·       Roll the dough into balls the size of small marbles and place on the cookie sheet.  Flatten dough with a thumb or finger before baking.



Makes 36-48 1- to 2-inch cookies. Print this Recipe

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