Lavender + Fleur de Sel Cookies, 2 Ways
(adapted from Lavender, Honey, and Lemon Cookies)
I have been really waiting to a good reason to feature fleur de sel. I bought it back in November, but I wanted to save it for something where I could really let it shine. The crystals are huge compared to regular salt, and they’re almost soft in texture. It’s not the kind of salt you use for flavoring while you’re cooking. I would only use it to finish a dish –and when you want it to be really special.
This recipe requires ground dried lavender. You can buy it here, and grind it with this. My inspiration for combing salt and lavender came from a bottle of hand soap I got from Marshall’s. I always get soap there because the scents are unusual. When I smelled the Sea Salt and Lavender soap, I immediately knew I was going to do Lavender + Fleur de Sel Cookies.
I decided originally to make Lavender Caramel Fleur de Sel Cookies first. I got The Flavor Bible for Christmas, and according to the panel of experts, caramel is not noted as a flavor pairing for lavender. But both caramel and lavender pair with fleur de sel, so I figured it was worth a try.
I thought it would be a fun challenge to break the dough in half and do a second flavor: Lavender White Chocolate Fleur de Sel Cookies. This is a safer pairing. According to The Flavor Bible, all three flavors pair with each other.
I like having the book as a guide, but I don’t think I can grow in my cooking if I don’t push the boundaries a little.
Total Time: 2 hours
Makes: 24-28 cookies (12-14 of each)
Difficulty Level: Easy
3.5 ounces Werther’s soft caramels (about 16 candies)
3.5 ounces premium white chocolate baking bar (about 7 squares)
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 ½ tablespoon ground dried lavender
2/3 cup melted unsalted butter, slightly cooled
1 ¼ cup white sugar
1 teaspoon vanilla extract
1 tablespoon Fleur de sel
- Unwrap and chop the soft caramels into thirds. Keep in the freezer until ready to use.
- Chop up the white chocolate into sizes about the same as the caramel. Keep chilled until ready to use.
- Sift together flour, baking soda, and salt. Add the ground dried lavender, and set aside.
- In a large bowl, add the cooled melted butter. Add the sugar. Use an electric hand mixer on medium speed to mix the ingredients until fully incorporated.
- Add the egg and vanilla extract to the butter and sugar mixture. Mix together with the hand mixture.
- Add one third of the flour mixture at a time to the wet ingredients, mixing in between each addition until fully incorporated. Scrape down the sides with a rubber spatula.
- Divide the dough in half and put in 2 separate bowls.
- Add the caramels to one half of the dough. Use the rubber spatula and/or your hands to work quickly folding the caramels into the dough.
- Add the white chocolate to the other half of the dough. Use the rubber spatula and/or your hand to work quickly folding the white chocolate into the dough.
- Cover each dough, and chill for at least one hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Line a half sheet with a silicone baking sheet. Form the cookies into balls and put on the baking sheet.
- Spray the bottom of a drinking glass with non-stick spray, and use it to slightly flatten the cookies.
- Sprinkle the cookies with fleur de sel. Gently pat the fleur de sel crystals into the cookies.
- Bake the cookies for 10 minutes.
- Remove from the oven, and let cool for 10 minutes on the baking sheet before using a spatula to let them finish cooling on a metal rack.
- Let the cookies cool completely before serving.