Lavender Lace Cookies with Strawberries and Chocolate
Yield: About 4 dozen small cookies
What can I say about these cookies except, well, they really are my favorite! They take mere moments to stir together, are filled with whole grains, and cook up paper thin, tasting of English toffee and heaven! They are so delightful that you don’t actually need the strawberries and chocolate, but when you are producing a treat this sublime, why not reach for the stars?
Ingredients
PreparationIngredients
- 1/3 cup flour Add to list
- 2 1/4 cups rolled whole grains, such as oats or barley (check out the variety in our bulk section at PCC) Add to list
- 2 1/4 cups light brown sugar Add to list
- 1 teaspoon salt Add to list
- 1 large egg Add to list
- 1 cup butter, melted but not hot Add to list
- 1 teaspoon vanilla extract Add to list
- 1/4 teaspoon chopped culinary lavender Add to list
- 4 ounces good-quality semisweet chocolate Add to list
- Ripe organic strawberries (1 per serving) Add to list
Preparation
Preheat oven to 375° F.
Mix together the flour, rolled grains, brown sugar and salt. Stir in the egg, butter, vanilla and lavender. Mix to blend all of the ingredients. Place the dough in the refrigerator for 10 to 20 minutes or until it is firm enough to hold its shape when rolled.
Form balls of dough, about the size of a small walnut, and place them about 2 to 3 inches apart (depending on the size of the balls) on a parchment-lined baking sheet. These cookies will flatten out paper thin and spread quite far, so err on the side of too much space rather than not enough.
Bake for 6 to 9 minutes (depending on your oven) or until they are flattened in the center and golden brown on the edges.
Let the cookies cool slightly and gently release them from their position on the parchment so they don’t stick. You can leave them on the parchment at this point and let them cool completely. (Store any you don’t eat immediately in an airtight container.)
For a pretty dessert presentation
In a double boiler, gently melt the chocolate. Cut the tops off as many strawberries as you want to serve. Cut each one into 3 to 4 slices lengthwise, keeping the slices together.
Place a cookie on a dessert plate and fan one strawberry on top. Drizzle with melted chocolate and repeat with as many cookies and strawberries as you need. Serve immediately.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on March 10, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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