Delectable Apricot and Lavender Preserves takes this classic recipe to gourmet heights!  And for a little more lavender kick, try rolling the dough in some Lavender Sugar (click link to see recipe) or even sprinkling a few culinary lavender buds on top will make for a special cookie no matter what jam you choose.  (Lavender also happens to pair beautifully with the citrus flavors of orange marmalade and lemon curd, too, if that's your jam!) 

Ingredients:

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon fine salt

3/4 cup unsalted butter (1 1/2 sticks), softened

2/3 cup sugar, plus more for rolling

1 large egg

1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract 

1/3 cup Apricot and Lavender Preserves, or your favorite jam in any flavor 

Directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicon mats.

2. Whisk the flour, baking powder and salt together in a bowl.

3. In another bowl, whip the butter and the sugar with a hand held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.

4. Scoop the dough into 1 inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2 inch deep. Fill each indentation with about 3/4 teaspoon jam.

5. Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.)

Cool cookies on the baking sheets. Serve and savor.  Bon appetit!

Recipe courtesy of our friends at The French Farm.