Fresh and dried herbs lend a subtle yet distinctive flavor
to so many dishes, both sweet and savory. You’ve probably used at least a few in your own kitchen,
with rosemary, mint, basil and oregano being the most common.
one of my very favorite herbs is lavender. Dried lavender imparts the most
lovely flavor and aroma to almost any baked good.
Look for culinary-grade lavender (available online and in specialty food stores), as it is specially harvested
and packaged for cooking, and contains no pesticides or other harmful
ingredients. Because lavender has a very strong flavor, use it sparingly—a little goes a long way!
I love to make floral sugars, and since lavender pairs beautifully with lemon, I created a lavender-lemon sugar to use in these pretty (and easy!) four-ingredient palmiers!
Photograph by Sheri Silver
Store-bought puff pastry makes fast work of these classic cookies, which look smashing on a dessert plate.
You'll have some leftover sugar, which I'm sure you'll find many uses for! Add it to muffins or scones, sweeten your iced tea (or lemonade) or whip up some pretty herbed butter.
culinary grade lavender
Two sheets frozen puff pastry
(17-ounce package), thawed according to directions
Photos by Sheri Silver
1. Line 2 baking sheets with parchment paper.
2. Place the lavender in the bowl of a food processor and process
till finely ground. Transfer to a bowl and add the sugar. Grate the lemon over the bowl (being careful to only add the yellow zest, not the white
pith underneath) and mix well.
3. Sprinkle 1 tablespoon of the sugar evenly over a cutting board. Working
with one sheet of thawed pastry at a time, unfold and lay on top of the sugar.
Use a rolling pin to smooth out the creases and create an evenly thick surface.
Sprinkle with 1/4 cup of the sugar. Use your rolling pin again to lightly press
the sugar into the pastry.
4. Starting at one long end, tightly roll the pastry in toward the
center—stop when you reach the middle and repeat with the other end. Refrigerate till firm (about an hour), and repeat with the remaining pastry and sugar.
5. Preheat oven to 425ºF.
6. Cut 1/4" slices and place 1" apart on your prepared baking sheets.
Sprinkle with some more sugar. Bake till golden brown, 10-13 minutes. Let
cool on baking sheets for 5 minutes, then transfer to wire racks to cool