Lavender Heart Cookies

This morning, I’m stressed. I’ve been moving around like an ancient nomad, hustling each day to keep up with the seasons. I’m one step closer to chewing my nails off with anxiety. I need one of those hunting hawks that the Mongols use (and still use) to hunt their prey – someone to do my dirty work. Chocolate just isn’t doing it for me right now to temporarily help me forget my stresses. I need a more potent remedy for the current state of affairs…

Lavender is my cure all. I put lavender essential oil on and in everything, from blemishes on my face to a few drops in my bath. How silly of me that I hadn’t yet put it in a cookie! So of course, I give to you… 

Lavender Heart Cookies

1/2 cup unsalted butter
1/4 cup granulated sugar
1 1/2 cup flour
2 Tblsp. fresh lavender or 1 Tblsp. dried lavender florets (I used dried)
2 Tblsp. superfine (caster) sugar for sprinkling

1. Preheat oven to 375F/180C. Cream the butter and sugar together until light and fluffy. Stir in flour and lavender, and bring the mixture into a soft ball. Cover and chill for 15 mins.

2. Roll out dough on a lightly floured surface, and stamp out 16-18 cookies with a 2inch (approx.) heart-shaped cookie cutter. Place on a baking sheet and bake for 5-10mins. (Usually you bake until golden brown, but I took them out a bit before to preserve the white colour which looks nicer underneath the sprinkled sugar)

3. Right from the over, lightly sprinkle with superfine sugar then leave the cookies to cool. 

Makes about 16-18.

This recipe was adapted from one in the recipe book “Cookies” by Hilaire Walden (one of Mom’s…)

I need one of these guys today… And these embroidered pants!

Fur and embroidery inspiration from the Mongols.

Mongol Battle



Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.


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