My friend Robert is a superb cook. What does that mean? To me, a superb cook is one who cooks beautiful, delicious food and does it effortlessly. At least, they make it seem effortless and they do it joyfully. Someone who makes a great meal, but complains about all the work or is exhausted by it, is not a superb cook in my eyes.

Robert made these cookies for me when I visited Chicago and it was love at first bite! They are elegant, delicious and unique. Not too heavy or sugary. Robert has kindly shared the recipe and now I pas it on to you my dear ladies!


2 c. white flour

1/2 tsp. baking powder

1/2 tsp. sea salt

2 tbsp. Lavender flowers (OR BUDS)(can be bought in bulk by the ounce or in a tin from Whole Foods or Dean and Deluca or online (see below)

1 stick unsalted butter (room temp)

1 c. sugar

1 egg (room temp) beaten

2 tbsp. brandy

1/2 tsp. bourbon vanilla or regular vanilla


This place has good prices on lavender:

Click here



Cream the butter and sugar in a stand mixer.  Sift flour, salt, and baking powder together into a separate small mixing bowl. When butter and sugar

are well combined and fluffy add the beaten egg vanilla and brandy. Mix well. Add the sifted dry ingredients slowly in small batches. When combined add lavender flowers and mix for a few seconds not to break up the flower heads but to combine well. Place the cookie dough on a large piece of plastic wrap and press into a log and wrap in plastic.

Refridgerate for 1/2 and hour til firm. Preheat oven to 400 degrees. Slice cookie log with a wet knife and place in rows on parchment paper covered cookie sheet. Bake cookies for 10-12 minutes(depending on oven). Do not let cookies brown. Let cookies cool and enjoy !



The ancient Greeks called the lavender herb nardus, after the Syrian city of Naarda. It was also commonly called nard.[23]

Lavender was one of the holy herbs used in the biblical Temple to prepare the holy essence, and nard is mentioned in the Song of Solomon (4,14)

Lavenders flourish best in dry, well-drained, sandy or gravelly soils in full sun.[6] All types need little or no fertilizer and good air circulation; in areas of high humidity, root rot due to fungus infection can be a problem.

In the 1970s, a herb blend called herbes de Provence usually including lavender was invented by spice wholesalers,[13] and lavender has more recently become popular in cookery. Lavender lends a floral and slightly sweet flavour to most dishes, and is sometimes paired with sheep’s-milk and goat’s-milk cheeses. For most cooking applications the dried buds (also referred to as flowers) are used, though some chefs experiment with the leaves as well. Only the buds contain the essential oil of lavender, from which the scent and flavour of lavender are best derived.

According to folk wisdom, lavender has many uses. Infusions of lavender soothe and heal insect bites and burns. Bunches of lavender repel insects. If applied to the temples, lavender oil soothes headaches. In pillows, lavender seeds and flowers aid sleep and relaxation.

Pink appetit!!!