The Perfect Recipe! Bridgerton Fever Continues

Who’s ready for part 2 of the new Bridgerton series? Here’s another delicious treat from amazing Evolve recipe developer, Gavan Knox! This perfectly bite-sized will surely not to interrupt the latest flows of gossip over afternoon tea. These delectable little sugar cookie morsels are delicately flavoured with the wonderful combination of real lemon and floral lavender. The size of the cookies is entirely up to you, but we love having as bite-size. If you do decide to get completely in the Afternoon Tea mood they pair wonderfully with a Jasime Green tea. A word of warning though, gentle reader, lavender is a wonderful addition to this cookie but it can quite a punch if used with a heavy hand. Sometimes less is more.

Lemon & Lavender Sugar Cookies

Makes  48-52, dependent on cookie cutter size

Ingredients

• 3/4 cup sugar
• 3 teaspoons dried lavender flowers
• 2 Tablespoons lemon zest
• 1 small Tonka bean finely grated
• 1-2 Tablespoon fresh lemon juice
• 2 sticks butter
• 2 ½ cups all purpose flour
• 1 egg white, beaten

Method

1. Combine the sugar, lavender, lemon zest, and grated tonka bear in the bowl of a food processor and pulse until combined
2. Cream together the butter and 1/2 cup lavender sugar mixture, until light and fluffy, about 3-5 minutes. Add the flour and salt. Beat until combined, and dough starts to become crumbly. Add 1-2 tablespoons of lemon juice until the dough comes together
3. Roll out the dough on a lightly floured surface to ¼ inch thickness. Cut out the cookies using your preferred cookie cutter. I used 1 ½ inch fluted and plain circular cutters for bite-size cookies. Carefully transfer the cookies to a parchment-lined baking sheet using a spatula.
4. Cover the baking sheet with plastic wrap and refrigerate for 10-15 minutes. Roll out the leftover scraps, and repeat with the dough
5. While the cookies are chilly, reheat the oven to 325 degrees F. Brush each cookie with beaten egg white, then sprinkle with the remaining lavender sugar
6. Bake the cookies on the middle rack of the oven for 12-13minutes or until just lightly golden on the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely
7. Cookies can be stored in an airtight container for up to 4 days