First you have to pick them!

No pictures of that.  With my sciatica still verging in the background,

I wasn’t going to try sitting to pick, so there would have been a lot

of backside bending pictures- and I will tell you that I have no intention

of ever willingly posting any picture of that!

I picked a lot of violets.

And then I got out the super fine sugar and added a little violet colored

sugar and whirred it about in the food processor to make it all very fine.

Then I beat an egg white by hand and foamed up the top so that I could paint

the surface of the petals.

You have to paint both front and back of each petal and then dredge them with

sugar.  And then-  either allow them to air dry- which takes several days- or

pop them into the microwave and dry them in 15 second bursts of power.

Check for dryness after each 15 second interval.  You want them to dry- not cook, or

HORRORS, burn. 

There is a lot of moisture in a violet, so it may take a while to dry- but keep a close

eye on the whole process- it takes a long time to make these delectable beauties

But they make the most beautiful and tasty garnish for lemon curd tartlets.

I made about 80 violet confections over the weekend.

My husband thinks I’m nuts.

Well, maybe.

I’ve been baking again.

Not in my test kitchen- here at home.

I MISS the double oven.

Miss the convection oven.

Miss the six burners on the gas range.

But- this is where I live- and no one is going to bake me

cookies, now are they?

Yesterday I made peanut butter cookies, and the last of

my grapeskin flour cookies.  Last night I also made some

lavender cookies, and I’m planning on making some

oatmeal cookies this evening.

Because, when I don’t make cookies, Frank goes out

and buys them.  And I don’t like most store bought cookies.

The lavender cookies turned out so good with the lavender

I harvested last year.  http://heidiannie.com/?p=2421

That link above has the recipe for the

cookies as well as the procedure for the lavender harvesting.

I dipped the sides of the sugar in colored sugar and then imprinted a small

star of color sugar in the center of the cookie.

This is the first time I used culinary lavender and I am so impressed  with the

flavor!  I have seen several cooking blogs that used lavender for a flavoring

and they just used dried lavender- not separating the blossom from the

calyx and I have had to move on quickly not to contradict their advice.

But I want to so badly- because I used to make the same mistake- and really

the lavender is overpowering and harsh.  Using only the dried flower, the fragrance

is still there, the flavor is subtle, and the cookie- DELICIOUS!

So, if someone tells you to just dry your lavender and use the dried part to infuse

sugar or to flavor cookies, smile gently, shake your head slightly and refer them

to me.  Because it makes that much of a difference.

Lavender’s blue,

dilly dilly.

Lavender’s green,

dilly dilly.

Process it right,

dilly dilly-

For the best cookies you’ve ever seen!

I got the recipe and idea from Arthur of Art is in the kitchen.  He makes the most

beautiful food I’ve EVER seen.  And I love the way he shares his pictures and recipes.

But when I tried to make these parchment paper boxes- it was a major failure.

His were all the same size- folded with a knowledge of origami and they were perfect.

Mine?  Well, I had to staple them to keep them together, they are all different sizes,

and I gave up after the third one looked worse than the first.

I have limited folding skills.

So I pulled out my small molds and pans and after deciding against the cat’s

tongue cookie and the madeleine’s ( although these taste like a large madeleine)

used the small loaf pans in a row.  I have NO idea what this pan is supposed to be used

for- I use it to make small loaves.  Not bread- fruitcake, Sobao Pasiego, banana bread, etc.

I lined the pans with parchment paper and baked them.

And then as soon as they cooled off a little- I promptly ate

two of them.

With a cup of tea.

I’ve been thinking about these for a long time, and just

decided to give them a joyous impromptu taste test !

THAT’S how I know they taste like madeleine’s!

I saved the cakes- in fact – I froze them, because otherwise I would

have eaten them too.

If you like buttery, lemony, slightly spongey and delicious- then you

understand.

These are not safe in my house.

Here’s my take on the recipe if you are interested.

Maybe these little cakes will be safe in your house.

Ingredients:

I cup AP flour

1/2 cup sugar

1/2 cup melted butter

2 large eggs, separated

1/2 tsp baking powder

1 lemon rind, grated

1 tsp rum or anisette

a pinch of salt

Method:

Beat egg whites until firm.  Set aside.

Sift together flour,salt and baking powder.  Set aside.

In medium mixing bowl, beat the butter and sugar until

creamy looking and then add lemon rind and egg yolks.

Fold half of egg whites into the butter mixture, add rum,

and then fold in the flour mixture.  When mixed, add the

rest of the beaten egg whites and fold.

Fill whatever receptacle you decide to use about 2/3 full

and bake in preheated oven at 350 degrees F for 8- 15 minutes,

or until golden brown.

Have I mentioned that these are delicious with a cup of tea?

or coffee?

or milk?