Makes about 36 cookies
The original recipe called for any collection of herbs, however lavender is quite delicious. Adapted with permission from Recipes from an American Herb Garden (Macmillan, 1993) by Maggie Oster.
• 1/2 cup unsalted butter at room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 tablespoon minced fresh lavender (or other herb of choice)
• 1/2 cup buttermilk, plus extra for the glaze
• 1/2 teaspoon baking soda
• 2 cups unbleached all-purpose or whole-wheat pastry flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup confectioner’s sugar
• Additional buttermilk, for icing
Preheat the oven to 350 degrees. In a large bowl, cream the butter. Add the sugar, beating until light and fluffy. Add the egg, vanilla and herbs and beat thoroughly. In a separate bowl, stir the baking soda into the buttermilk. In another bowl, mix the flour, baking powder and salt together. In three batches, alternately add the buttermilk and flour mixtures to the creamed mixture, blending well after each addition. Cover and chill for 30 minutes. Roll the dough onto a lightly floured board to about 1/8- to 1/4-inch thick. Cut into shapes with cookie cutters and put the cookies on greased or parchment-covered baking sheets. Bake until lightly browned, about 8 to 10 minutes. Remove and cool on wire racks. Combine the confectioner’s sugar with enough buttermilk to make an icing; spread the icing on the cooled cookies. Store in an airtight container.
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