I can’t pinpoint exactly when it happened, but one summer not long ago Oak Bluffs discovered lavender. It flourishes in the sandy soil that is our gardening lot. Soon bees were buzzing contentedly in the lavender patch outside of the post office, and bushes flourished along some of the walkways on Circuit Avenue. I got into the mood, planted some, and made lavender sachets until my drawers were filled with the fresh scent of lavender. I then turned to lavender’s culinary uses and begged Mary Len Costa, a New Orleans friend, for her recipe for lavender cookies, which she regularly bakes and sends to friends. This is it. The cookies pair well with a summer sorbet or are a good addition to a tea table.
MAKES ABOUT 24 COOKIES
Preheat the oven to 400°F. Butter a cookie sheet.
Combine the butter and ¼ cup sugar in a bowl. Using an electric mixer or wooden spoon, beat together until fluffy. Add the lavender and flour and mix until you have a dough that holds its shape.
On a floured work surface, roll out the dough about ¼ inch thick. Cut out the cookies with a 2-inch round fluted cookie cutter (Mary Len usually makes hearts). Arrange the cutouts on the prepared cookie sheet.
Bake for 12 to 14 minutes, or until golden. Transfer the cookies to a rack and allow them to cool completely. Sprinkle them with superfine sugar and serve. Store any leftover cookies in an airtight container at room temperature for up to 3 weeks.