Another Easter Treat! In essence these are just sugar cookies, but in my continued quest of flavor experiments, they are made with honey and culinary lavender extract. Very spring like. Also, I used India Tree “Nature’s Colors” Sanding Sugars which use things like beet juice instead of artificial colors.
Switching gears from some of my Easter baking to another Springtime ritual here in New England: Maple Syrup. Seriously one of the best things on the planet. And no, not the fake stuff that is made from corn syrup but the real maple syrup that comes from trees and all. Last weekend was Maine Maple Sunday (always the 4th Sunday in March, right around when the trees should be tapped) and many of the producers had open houses. No, I don’t live in Maine, but close enough (not to mention family lives there, and many friends) so I got to thinking that I should commemorate this year’s “harvest” somehow. These lovely, crispy, nutty, maple-y cookies did the trick. Enjoy!
Easter is still a few weeks away, but I’ve decided to start making a few things early this year, in hopes of inspiring friends to do some baking this spring. It’s also the first day of Spring today, though the weather outside would not indicate that. Anyway, Easter and Spring … birds and nests and easter eggs. Cookies.
Sometimes you just need an overload of peanut, which is exactly what you are going to get with these cookies: peanuts x3, in the form of peanut butter, peanut butter chips and actual roasted peanut. Oh, and strawberry jammie bits, which make them sort of like having a sandwich, minus the bread. There’s oats in here too, so I guess they are healthy [wink wink].
