I’m looking out our windows this morning and it is gray. The sky is that dark slate color that forces you to hunch your head in fear if you stand too tall you may find yourself deep within the somber clouds. The tail-end of winter has brought us winter storms, freezing weather and the flu. Us Portlanders can’t complain about the weather compared to much of the country, but still.
Spring is just a few weeks away and I can feel everything inside of me shifting and stirring in anticipation of its approach. Then it snows and then I have the flu. Lying in bed for three days with a fever that makes your bones ache and a cough that scares your concerned boyfriend is not my idea of way to spend my days. I sympathize with all of you who have suffered from this nasty flu.
I’m on the mend, however, and the cough is starting to fade. But boy could I use a little warm air and sunshine. With the wind throwing the rain against our windows this morning I woke with cookies on my mind. Light, crisp, and lemony with a touch of fresh herbs and a sprinkling of lavender sugar. I figure if I can’t get sunshine outside, I’ll make a bit of it indoors.
My dear friend Carrie sent me a Christmas care package from Texas, which included this amazing lavender sugar. I’ve been looking for an excuse to use it ever since. Feel free to sprinkle your cookies with a coarse raw sugar. Or nothing at all.
2 1/3 cup spelt flour, sifted
1-teaspoon baking soda
1 stick of butter, softened
1/2-cup raw honey
1 large egg
Juice and zest from one lemon
1-2 teaspoons fresh lemon thyme or herb of your choice
Coarse lavender sugar, optional
Sift your flour and baking soda together in a large bowl.
In a separate bowl, beat the butter until softened and add honey and egg. Blend well.
Add your wet mix to the flour mixture and blend.
Chill in your refrigerator for an hour or more. Or pop in the freezer for 20 minutes.
Preheat your oven to 350 and line a baking sheet or two with parchment paper.
Roll your dough out on a lightly floured board to about 1/16 of an inch. Cut out cookies with your favorite cookie cutter and place on cookie sheet.
Sprinkle cookies with lavender salt and bake for about 6 minutes, turning pan halfway through, until cookies are just browned on the bottoms.
Let cookies cool completely so the flavors have a chance to mingle.