Wow, just looking at the name of this cookie is a mouth full! I mean how many things can a cookie have in it?! I’ve been having fun experimenting with adding lavender to different recipes, and this Lavender Pumpkin Macadamia Nut White Chocolate Chip cookie recipe is a variation on Dusty’s grandma’s chocolate cookie recipe.
If you are looking to experiment with adding lavender to a recipe, I suggested adding about a teaspoon at a time for every cup or so of sugar. When baking with Lavender, always be sure to use a culinary variety as not all lavender is good for every purpose. If you use the wrong kind, you could end up with cookies that taste more like lavender soap than delicious lavender-flavored cookies.
While these cookies don’t have that strong of a pumpkin flavor, the pumpkin definitely added a nice softness to them, and I personally couldn’t resist them! Without further ado, here is the recipe:
Oven: 350 degrees
1 cup butter flavored shortening
1 cup sugar
1/2 cup packed brown sugar
3 egg yolks
1/3 cup canned pumpkin puree
2 tsp vanilla
2 1/2 cups flour
1 tsp dried culinary lavender
1 tsp baking soda
1 tsp salt
1 cup white chocolate chips
1/2 cup chopped macadamia nuts
Cream together shortening and sugars until light and fluffy. Add egg yolks, pumpkin and vanilla. In separate bowl whisk together flour, culinary lavender, baking soda, and salt. Add dry ingredients to your butter mixture. Mix in white chocolate chips and macadamia nuts. Butter and flour baking sheets. Using a cookie scoop, make cookie balls and place on baking sheets. Place in 350 degree oven for 9 minutes. Enjoy!
Nanny (Dusty's grandma) always said that the secret to her cookies was the butter flavored shortening and her rusty old pans. Now that I make them, I don’t think it was the rusty pans, but I do think the butter flavored shortening does make her cookies different from other cookies I have had.
