Lavender and Lemon Biscochitos offer a delightful twist on the traditional New Mexican cookie. Infused with the calming aroma of lavender and the zesty brightness of lemon, these biscochitos are a perfect blend of floral and citrus flavors. The cookies are subtly sweet and crumbly, with a hint of spice from the traditional anise and cinnamon found in classic biscochitos. Ideal for a special occasion or as a unique treat for your next gathering, these cookies combine elegance and comfort in every bite.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon dried culinary lavender buds
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Extra granulated sugar for rolling
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, lemon zest, dried lavender buds, vanilla extract, and lemon juice until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape the dough into 1-inch balls and roll each ball in granulated sugar. Place them on the prepared baking sheet and gently flatten each ball with the bottom of a glass or your palm.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy your Lavender and Lemon Biscochitos with a cup of tea or as a special treat for any occasion. Their unique flavor combination and delicate texture make them a memorable addition to your cookie repertoire.
