BLUEBERRY LAVENDER COOKIES

Directions

Blueberry Compote: 

1. In a small bowl, mix cornstarch with 1 tbsp water. 

2. Cook blueberries, lemon juice and remaining 1 tbsp of water over medium heat until soft. Mash slightly. 

3. Turn heat down to low. Stir in cornstarch mixture and simmer for 1–2 minutes until thick.  

4. Add a splash of Vainilla Molina, transfer blueberry compote to a small bowl and set aside to cool to room temp. 

Lavender Sugar: 

1. In a small food processor or a clean spice grinder, combine 1/4 cup of sugar with lavender. 

2. Pulse a few times to chop lavender into smaller bits. Add remaining sugar and pulse a few more times to combine. 

Blueberry Lavender Cookies: 

1. Preheat your oven to 350ºF. 

2. Line two large baking sheets with parchment paper. 

3. In a medium bowl, whisk together flour, cornstarch, baking powder and salt. 

4. In a large bowl, beat butter and lavender sugar with an electric mixer, until light and fluffy. 

5. Add egg white and a splash of Vainilla Molina and beat until well combined. 

6. On low speed, add flour mixture in two additions and mix just until combined. 

7. Add dollops of blueberry compote to batter. Fold in gently, but don't completely combine. You want to see swirls of blueberries. 

8. Place 2-tbsp-sized portions of dough about 2 inches apart onto prepared baking sheets. Sprinkle with decorative sugar if desired. 

9. Bake until tops of cookies are set and bottom edges turn light golden brown, about 10-14 minutes. Transfer cookies to a cooling rack. Don't over-bake!