Lavender Lace Cookies with Strawberries and Chocolate | PCC Natural Markets

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Lavender Lace Cookies with Strawberries and Chocolate

Yield: 4 dozen small cookies

Your rating: None (8 votes)
Your rating: None (8 votes)

These cookies take mere moments to stir together, are filled with whole grains, and cook up paper thin, tasting of English toffee and heaven! They are so delightful that you don’t actually need the strawberries and chocolate, but when you are producing a treat this sublime, why not reach for the stars?


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Preheat oven to 375° F.

Mix together flour, rolled grains, brown sugar and salt. Stir in egg, butter, vanilla and lavender; mix to blend. Place dough in the refrigerator for 10 to 20 minutes or until it is firm enough to hold its shape when rolled.

Form balls of dough, about the size of a small walnut, and place 2 to 3 inches apart (depending on the size of the balls) on a parchment-lined baking sheet. These cookies will flatten out paper thin and spread quite far, so err on the side of too much space rather than not enough.

Bake for 6 to 9 minutes, or until cookies are flattened in the center and golden brown on the edges.

Let cool slightly and gently release from their position on the parchment so they don’t stick. You can leave them on the parchment at this point and let cool completely. (Store any you don’t eat immediately in an airtight container.)

For a pretty dessert presentation

In a double boiler, gently melt chocolate. Cut the tops off as many strawberries as you want to serve. Cut each one into 3 to 4 slices lengthwise, keeping the slices together.

Place a cookie on a dessert plate and fan one strawberry on top. Drizzle with melted chocolate and repeat with as many cookies and strawberries as you need. Serve immediately.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on March 10, 2012.

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