Herb Salt Cookies

After all the delicious, but much too sweet, Christmas Cookies, I searched for a recipe that goes perfectly with the New Years Eve Champagne and fruits as appetizer.

And I found one! My ‘salt’-cookbook by german cook and herb pope Ingo Holland, who runs a wonderful herb and spice online-shop, was the right the right place to search.

Herb Salt Cookies with Lavender

Kräutersalzsablé

(ingredients slightly changed from the original recipe)
350g sweet cream butter
70g cane sugar
70 g powdered sugar
2 teaspoons Lavender
125g grated walnuts
1 teaspoon mallorquin herb salt: Flor de Sal d’Es Trenc Mediterráneo
1 teaspoon each: ground vanilla bean, wild fennel seed, Lavender honey
500 g Whole wheat flour
2 free range eggs
200 g brown sugar

Put hand warm butter with the ingredients – except the brown sugar – in a food processor and mix quickly. The dough should be cut in 4 pieces then, rolled into rolls spread of about 4 cm in diameter and covered with aluminum foil. Put into the fridge over night or at least 2 hours.

Place the cut and in brown sugar rolled cookies on a baking paper-lined baking sheet and bake in a preheated oven at 200°C forabout 15 minutes on second bottom rail until light brown.

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