If you’re a regular viewer of The Live-In Kitchen, this is not an April Fool’s day joke. You are in the right place! Today Lindsay & I have swapped blogs & I’ll be sharing a simple, delightfully fragrant cookie recipe with you. My name is Gillian & I blog over at The Haas Machine. My husband & I create a lot of simple DIY projects & recipes & throw them all together in our little corner of the web. We have a 2.5-year-old daughter & I’m currently pregnant with little Haas #2 (due in September). When we’re not creating, we like to enjoy spending time listening to records, hiking through the southern Wisconsin bluffs, & chasing our spunky daughter through the farmer’s market.
Of course Lindsay & I are blogging friends, but we’re actually real-life friends too (as in, my daughter prays for Jeron & Lindsay’s kids every night because she loves them so gosh darn much). I’ve had the pleasure of eating many of her scrumptious vegetarian meals, as well as my fair share of her sweets, too. When I was thinking about what kind of recipe I’d like to share with her viewers, cookies were kind of a no-brainer. Even though I usually stick to cookies filled with chocolate, I wanted to expand my horizons a bit & take you there with me, so I hope you’re up for an adventure today.
I thought a nice lightly sweetened buttery cookie was just the thing that we need in this early spring to pull us through until summer. These tea cakes are wonderfully almondy, with just a hint of lavender & similar to Mexican Wedding Cakes. Although you can barely taste the flower, your kitchen will smell similar to that of a spa.
If you haven’t baked with rosewater before, then you are in for even more of a treat. I’ve only tried it in a handful of recipes (another favorite being rose water pistachio cupcakes!) but it is delightful. You can buy it at most grocery stores, either in the international section or in the beauty section. Many women use it for a facial toner or mist, but it can also be safely ingested. If you don’t want to buy the rose water, then buy yourself some roses & make your own water by storing fresh rose petals in a jar with distilled water & placing them in direct sunlight for a few days. That way, you can enjoy the visual/scent of the roses & get to watch as the water eventually transforms to a deep, lovely shade of pink.
These tea cakes are incredibly simple to make & come together in no time. Make sure that you roll the baked cookies in powdered sugar while they are still warm so that the sugar can melt a bit on the cookies & form a bit of a glaze when they cool. I loved busting out my china set that I inherited from my Grandma for these tea cakes. There is something a bit fancy & English about them & felt that no regular ol’ plate or mug would do. Obviously, you don’t have to dust off your china to serve these cookies. Heck, serve them on a paper plate if you will. Either way, they are bound to disappear quickly!
- 1 cup soft butter
- 1/2 cup powdered sugar, plus additional for rolling
- 1 tsp almond flavoring
- 2 1/4 cup flour
- 1/4 tsp salt
- 3/4 cup chopped almonds
- 1 tbsp dried lavender
- 1 tsp rose water
- 1/4 tsp fresh nutmeg
- Preheat the oven to 400 degrees. Cream together the butter, sugar, & almond flavoring. Add in the remaining ingredients until well-incorporated. Roll the dough into 1” balls & place on a silpat or a piece of parchment. Bake for 9-10 minutes & let cool for just a few minutes. While the cookies are still warm, roll them in a bit of powdered sugar.
Adapted from Western Gardeners