Maureen Aboods Lavender And Orange Blossom Cookies Recipes

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MAUREEN ABOOD'S LAVENDER AND ORANGE BLOSSOM COOKIES



Maureen Abood's Lavender and Orange Blossom Cookies image

These buttery, shortbread-like cookies, called graybeh, have a particularly crunchy texture that comes from clarified butter. If you've never clarified butter, this recipe is a good place to start, and the process is extremely simple (though you do have to plan it several hours ahead). If you're not a lavender fan, feel free to leave it out. And for a more familiar flavor, substitute vanilla extract for the orange blossom water. These cookies keep well, so you can make them up to a week in advance.

Provided by Melissa Clark

Categories     snack, cookies and bars, dessert

Time 35m

Yield 2 dozen cookies

Number Of Ingredients 6

3/4 cup/180 grams clarified butter, at room temperature (see note)
1 3/4 cups/215 grams confectioners' sugar
2 teaspoons/1 gram dried lavender, ground to a powder
1/2 teaspoon/3 grams kosher salt
1 teaspoon/ 5 milliliters orange blossom water
1 3/4 cups/228 grams all-purpose flour, more as needed

Steps:

  • Heat oven to 325 degrees with a rack in the center of the oven. Line two sheet pans (not dark metal) with parchment paper.
  • In an electric mixer, beat the butter on high for about 6 minutes, until light and fluffy. Add 3/4 cup (92 grams) confectioners' sugar, lavender and salt and beat another 2 minutes. Scrape down the sides of the bowl, and with the mixer on low speed, add orange blossom water and mix to combine.
  • Add flour to butter 1/2 cup (about 65 grams) at a time, until dough is crumbly and slightly dry but still able to hold together when squeezed, adding additional flour if necessary.
  • Divide dough into quarters and press each into a long narrow log about 1 inch high and 1 inch wide. With a sharp knife, cut into log diagonally to make diamond-shaped cookies 1 to 2 inches long. Use a spatula to transfer cookies to sheet pans, spaced about 2 inches apart. Bake for 15 to 20 minutes, rotating pan halfway through. Cookies should be golden brown at the edges.
  • Sift remaining confectioners' sugar over baked cookies while still warm. Store in an airtight container for up to 1 week.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 49 milligrams, Sugar 9 grams

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