A recipe created by Joie for Pati Mathias of Claybank Farm Lavender on the Naramata Bench

These wonderful sablé style cookies are a beautiful way to end a meal paired with seasonal fruit, lemon curd or homemade ice cream or sorbet.

Try them with Elephant Island's Apricot Dessert Wine from the Naramata Bench


2 cups all-purpose flour
½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened (use the best organic butter you can buy!!)
1 cup sugar
1 large egg
½ tsp. vanilla
1 tsp. dried culinary lavender, crumbled (Pink lavender or Blue Rosea)
zest of one oranage
zest of half a lemon

1. Whisk together flour, baking powder and salt in a bowl

2. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer with a paddle attachment. Beat in the egg and vanilla, zest and crumbled lavender. Reduce the speed to low and add the flour mixture, mixing until just combined, being careful not to over-work the dough. Note – it is very important not to use too much lavender, or your cookies will taste like a bar of soap! Less is more, when cooking with lavender.

3. Form dough into a 12 inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours.

4. To bake, pre-heat oven to 375 F. Take some sanding sugar or cane sugar (about ½ cup or enough to roll log in) spread it out on your cookie sheet and roll cold log to coat the outside of it. Cut log into ¼ thick slices with a heavy knife. Arrange slices one inch apart on a baking sheet lined with parchment paper and bake for about 10 – 12 minute until slightly golden around the edges.

5. Cool slightly before taking cookies off of the baking sheet and putting them on a cooling rack.