|Photo: Verónica Ravelo|
1 ¼ Tbs. of dried lavender flowers
1 cup of demerara sugar
1 cup of butter
2 ½ cups of unbleached flower
1 ¼ Tbs. of lemon zest finely grated
Place the lavender and ¼ cup of sugar in the small bowl of a food processor and pulse six times. Reserve. In the big bowl of the food processor, place the butter with the sugar, and make the dough using the dough blade. Add the eggs one at a time and keep processing. Add the flour, lavender and sugar powder and process. Add the lemon zest and process it. Make a ball with the dough, wrap it with plastic wrap and refrigerate for at least 20 minutes.
Preheat the oven to 350°F. Put the dough on a cookie press, press on a baking mat (or baking sheet) leaving 1 inch between cookies. Bake for 8 to 10 minutes. Let the cookies to completely cool down in a cooling rack. These cookies can be stored in an air tight container until they last.