pistachio lavender cookies
i’m totally obsessed with pistachios these days. so green! so good! here are the fancy tea party-worthy cookies i produced this rainy afternoon.
(recipe adapted from the Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero)
preheat the oven to 350°. grease two cookie sheets. GO! ok, now that you’re all pumped up about making these lovely, frilly little cookies, turn on the radio, sit down at the table with a bowl and measuring cup and shell about 1/2 c. of pistachios. try not to eat them all or you’ll never get to the cookie part, you silly, pistachio-crazed person, you! once you’ve managed to produce the half cup o’ nuts, throw them in the food processor or crush them with a knife until they are coarsely chopped little emerald jewels. don’t eat them all now, either.
cookie time!
- 1 c. sugar
- 1/2 c. canola oil
- 3 tbsp non-dairy milk
- 2 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 c. cornstarch
whisk together these ingredients everything but the cornstarch. once combined, add the cornstarch and whisk until it is totally dissolved.
- 1 3/4 c. flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp dried lavender flowers
add these ingredients to the wet stuff and mix well. roll the dough into balls a bit smaller than a walnut and press them into the chopped pistachios (which you HAVEN’T consumed in the meantime), flattening them slightly into disks. place them nut side up on the cookie sheets; you should end up with 32. bake each sheet for 13 minutes. allow the cookies to cool for a few minutes on the sheet, and then transfer them to a wire rack to cool completely.
these cookies would be oh-so lovely with a nice cup of assam tea. enjoy!
