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Lemon-Lavender Cookies with Grilled Peaches and Ice Cream

July 13, 2010

I made this dessert for a dinner party with was grilling themed.  Yes, I did bake the cookies ahead of time in the oven, but I still think it counts.

Dessert Trifecta!

Step 1: Combine 3-4 lemon peels (use a wide vegetable peeler), 2-3 sprigs of lavender, and 1 cup of sugar into a halt pint jar or other air-tight container.  Allow this to sit for 1-2 weeks.

Step 2: I adapted this recipe from Cooking Light:

  • 1  cup  flavored sugar, with lemon and lavender removed
  • 7  tablespoons  butter, softened
  • 1  teaspoon  vanilla extract (I make my own by combining 160 proof alcolol in a washed out spice jar with 2-3 vanilla beans)
  • zest of one medium lemon
  • 1  large egg
  • 1  3/4  cup all-purpose flour (about 7-1/3 ounces)
  • 1  teaspoon  baking powder
  • 1  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1/4  cup  sugar



Place flavored sugar and butter in a bowl; beat with a spoon or wisk until well blended (about 3 minutes). Add vanilla, lemon zest and egg; beat until well blended.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt.   Add flour mixture to butter mixture; stir until just combined. Wrap in plastic wrap; chill 1 hour or overnight.

Preheat oven to 375°.

Place remaining sugar in a small bowl.  Divide dough, first into quarters, then each quarter in half, then in quarters again.  Shape each portion of dough into balls. Roll balls in sugar mixture. Place 2 inches apart on ungreased baking sheets. Let set in freezer for 10 minutes before placing in the oven.  Bake at 375° for 13 minutes or until golden on bottom. Cool on wire racks.

...and after!

Yield: 32 cookies

Step 3: Slice peaches in half, remove pit, lightly spread butter along the cut side and place on the grill.  Cook until heated.

Serve with a scoop of ice cream (vanilla or mint work well) and a cookie!

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