Sliced Cookies: Lavender Lemon Cookies

These cookies are great because you can make the dough, roll it into a log, stick it in the freezer, and slice at your leisure. The lavender taste is light and goes well with the lemon zest. Make just a few or bake several batches if you're having a larger gathering.


Ingredients


½ cup sugar
¼ cup firmly packed brown sugar
½ cup butter or margarine, softened
1 tsp vanilla
1 egg
1½ cups all purpose flour
1 tsp baking powder
½ tsp salt
1 tsp dried lavender
1 tsp lemon zest


Preparation


Cream together sugars and margarine in a large bowl until light and fluffy. Blend in vanilla and egg. Stir in other ingredients by hand, then turn dough out onto a silicone baking mat or lightly floured surface. Roll dough into a log that is about 1½ in diameter. Wrap log in plastic wrap and refrigerate for at least 2 hours. Log can also be frozen, if desired.


Heat oven to 425°F. Remove log from refrigerator and unwrap. Slice into ½-inch rounds. Place rounds on prepared cookie sheet. Bake for 7 to 8 minutes, until cookies are golden brown around the edges. Remove immediately from cookie sheet and cool on wire racks.


This recipe makes about 2 dozen cookies. Store them for up to a week in an airtight container.


You can keep the unbaked log in the refrigerator for up to 2 weeks, or in the freezer for up to 6 weeks. Let frozen log sit on the counter for 30 minutes before slicing.