Except I hate cleaning, and it’s miserably rainy in Cologne, so I’m baking cookies instead. Lemon and lavender go down best with vegan butter and a whack of sugar.
If you eat these cookies with your eyes closed, you get teleported to a tidy farm kitchen in Provence, where the sunlight is dripping through the windows into lemon pools, clean white laundry is snapping smartly on the line outside, and the lavender fields ripple in every direction towards a purple horizon. Also, eating with your eyes closed is good, because then you don’t have to look at the mess you made with the flour, or your real-life windows, which haven’t been cleaned since the spring of 1999.
LEMON LAVENDER SHORTBREAD
makes 2 dozen cookies
1 1/2 cups vegan butter, softened
2/3 cup raw cane sugar
1/4 cup powdered sugar
2 tablespoons finely chopped lavender
1 teaspoon grated lemon zest
2 1/2 cups unbleached flour
1/2 cup cornstarch
1/4 teaspoon salt
- In a medium bowl, cream together vegan butter and sugars. Mix in lavender and lemon zest. In a separate bowl, combine flour, cornstarch and salt. Mix dry ingredients into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1 inch thick. Refrigerate until firm, about 1 hour.
- Preheat the oven to 325°F. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Place on cookie sheets.
- Bake for about 15 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
(If you’re tight on cookie cutters or time, roll the dough into two long tubes before refrigerating. Once firm, simply slice the discs into 1/4 inch rounds to bake.)