I sing. A lot.
Not only real songs, because believe me, Beyonce (Bey) is all up in my stereo when I come home from work, but also songs about the dishes. Lawnmowers waking me up. I am a self-induced Broadway musical.
I sing about taking left-hand turns, rye bread, blisters and what’s for dinner. I make up jingles for having to do the laundry. I doo-wop about shampoo. I serenade my plants. I get super diva-like and wave my hand as if I’m scrubbing the windows. Jazz hands.
Sometimes I have backup singers. I used to live with a chorus of ladies with the same habit. We’d harmonize. Don’t be jealous.
It might be annoying. It might be cute? It’s mostly weird.
What I’m trying to say is that I totally coaxed these cookies into tasting like flowers and citrus by singing to them. They probably would’ve come out burnt if not for my sweet lullaby. F’reals.
Dried lavender is available at most natural food and specialty grocery stores. Super cheap if you only need a few teaspoons. I got about a quarter of a cup for 80¢.
Woo woo doo bee, grindin’ up some lavender with lime zest, whoa whoa whoa. Woo. Boop.
Sound bites would help. The lavender-lime song is one of my top 10 greatest hits of all time.
The smell coming out of this concoction is ridiculous. Shove your nose in it. Sing about it.
These cookies come out a little gree-oohhwwaa–een.
Never iced before? It’s easy. Stuff the icing into the corner of a plastic bag. Twist to get all of the air bubbles out and make the bag as tight as possible. Snip a tiny hole in the corner. Squeeze a few practice rounds.
And don’t worry about making perfect lines. If you mess up, you’ll just end up making CareBear poo. And that’s okay, too.
Lime icing drizzle. Yeah. Oh yeah.
Lavender Lime Poppy Seed Cookies.
For the cookies:
2 teaspoons dried lavender
2 teaspoons lime zest
1 tablespoon poppy seeds
2/3 cup sugar
1/2 cup unsalted butter, softened to room temperature
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
For the icing:
1 cup confectioner’s sugar, sifted
2 tablespoons fresh-squeezed lime juice
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or baking mat (like Silpat).
In a coffee grinder or food processor, pulse together lime zest and lavender until fully ground. Set aside.
In a large bowl, beat together sugar and butter until fluffy. Add egg and lavender/lime powder and mix until smooth.
In a medium bowl, whisk the flour, baking soda and salt. Slowly add to the wet ingredients until a firm ball forms. Beat in the poppy seeds until evenly distributed.
Spoon the dough into heaping teaspoons on prepared baking sheet, setting each dollop about 1-2 inches apart.
Bake for about 12 minutes, until the edges just barely begin to brown. Once out of the oven, leave the cookies on the baking sheet for another minute before placing them on a cooling rack.
After about 30 minutes, ice the cookies. Let set for another 20 minutes.
Makes about 12 cookies.