Faux is Fine.
I’m usually all about finding authentic ingredients to use when I am cooking. I don’t want fakes or knock offs. Spice mixtures from chain stores that claim to evoke the flavors of (fill in the blank) tend not to be authentic. Do you think Nonna used Italian Seasoning from the grocery store? Think again.
While bordering on tradition, did you know Herbes de Provence was created in the 1960s to evoke the sunny hills of Provence? Yes, Monsieur Michel Ducros of the eponymous épicerie in Paris, packaged a selection of herbs together and sold some sunshine. While Herbes de Provence didn’t exist beforehand, per se, all the herbs within were used in Provence, so I’ll use this blend willingly, even happily. I do like to create my own blend, though, using what I have in my spice cabinet.
The worst fake item I see around these Southwestern parts is mass produced Mexican vanilla. Mind you, the real stuff is amazing; vanilla plants originated in Mexico, after all. But trust me, if you see a huge jug of it for $10, keep walking. I made that mistake only once. Make sure you look for the real thing with no fillers or artificial flavors.
Speaking of extracts, one of my favorites is Fiori di Sicilia. But the tradition implied in its name is fake. It isn’t Sicilian at all. It’s American and just good ol’ marketing. But I will let that slide, as it provides a fantastic burst of flavor in baked desserts. (I haven’t tried it in anything savory … yet.) What is it? It is a blend of essential oils based on the flowers of citrus blossoms mixed with vanilla. It reminds me of the fragrant air in spring, when all the citrus trees are in bloom.
I use it in these butter cookies and they are pretty wonderful. A breath of spring in cookie form.
~ David
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Carolyne
March 23, 2024 at 6:33 amPerfect with a cup of tea or cocoa!
Cocoa & Lavender
March 23, 2024 at 10:52 amThey are! Do you like them softer or crispier?
Mad Dog
March 23, 2024 at 7:24 amWhat fantastic cookies and I love that rolling pin!
Same goes for Paella seasoning and cheap saffron – walk on by!
Cocoa & Lavender
March 23, 2024 at 10:53 amThe quality of our ingredients makes all the difference! I didn’t even know there was a paella seasoning.
Mad Dog
March 30, 2024 at 7:31 amYes it comes in a carboard box with 5 satchets inside.
Cocoa & Lavender
March 30, 2024 at 7:33 amI think that is funny — why would anyone not have the spices…?
Inger
March 23, 2024 at 7:48 amOkay, now I need to try Fiori di Sicilia. I am one of those almond flavor haters and definitely need something other than vanilla to replace it at times. This sounds amazing (and they’re totally cute too)!
Cocoa & Lavender
March 23, 2024 at 10:54 amI remember that about you, Inger — this is the extract for you. Like almond, it needs to be used in smaller quantities lest it overpowers your cookies/cake/etc.
Susan Manfull
March 23, 2024 at 9:19 amI see an egg white omelette in my very near future!
Cocoa & Lavender
March 23, 2024 at 10:54 amAnd I know exactly what that means! Cookies for you!
Ronit
March 23, 2024 at 9:55 amThese are such beautiful delicate cookies. A work of art!
You’ve mentioned Fiori di Sicilia before, and I added it to my shopping list, but still didn’t. Now I’m even more eager to get it. Hopefully soon.
I couldn’t agree more regarding real vanilla vs all the rest. I’d rather not have it at all, than use the fake ones.
Cocoa & Lavender
March 23, 2024 at 10:56 amThanks, Ronit — the best compliment I get every time I make them is people asking, “Where did you buy them?” I know you will love the extract — excellent quality! Fake vanilla makes me cringe!
Ronit
March 24, 2024 at 11:03 amI was searching for Fiori di Sicilia on Amazon, but non of the options mentions vanilla among the citrus oils. I wonder if you have a link to the one you’re using. Thanks!
Cocoa & Lavender
March 24, 2024 at 11:06 amUgh — mine is made by King Arthur (Vermont) but I have also gotten it in-store at Sur La Table. Here is the link on KA: https://shop.kingarthurbaking.com/items/fiori-di-sicilia
Ronit
March 24, 2024 at 12:48 pmThanks, I’ll check it out soon. 🙂
Gerlinde de Broekert
March 23, 2024 at 2:17 pmYears ago I bought an embossed rolling pin. It makes such pretty cookies. I make my own vanilla extract from vanilla beans I have used for cooking. Your cookies look so pretty, perfect for a little snack.
Cocoa & Lavender
March 24, 2024 at 7:52 amI, too, make my own extracts — they are so good. I will need to work on one for my own Fiori di Sicilia. I have this embossed pin and two for making Springerle — maybe I need more?
Frank | Memorie di Angelina
March 23, 2024 at 2:18 pmGorgeous! I want that rolling pin… Where did you get it? And no, I don’t think Angelina even knew what “Italian seasoning” was.
Cocoa & Lavender
March 24, 2024 at 7:55 amThanks, Frank. And, although you are not a dessert fan, I think you would love these cookies. And I definitely was thinking of Angelina when I wrote that sentence about Italian seasoning. The rolling pin came from Ukraine, believe it or not. Prewar. I don’t have the name of the vendor, but I got it on Etsy and, if you go on the website and search embossed rolling pins, you will find a banquet of options. Looking for you just now made me want several more. (And the prices have come down significantly!)
sherry
March 23, 2024 at 4:14 pmI do have a big jar of homemade vanilla extract in my pantry which i top up with vodka and fresh beans every so often but i also buy some gorgeous vanilla paste now and then. Nothing but the real thing in this kitchen :=) As you may remember me saying, we have the Queen food company just up the road here which makes vanilla and many other extracts and baking items. I am always tickled pink to realise that so few people know it’s sitting in the midst of suburbia. Anyway – your biscuits/cookies are so beautiful David. A delight for the senses.
Cocoa & Lavender
March 24, 2024 at 7:56 amThanks, Sherry. Like you, I love making my own stuff. Worcestershire sauce, mustards, vanilla (and other extracts), and sauces. It’s fun, isn’t it?
angiesrecipes
March 23, 2024 at 9:12 pmSo pretty! I want to come over for the tea and cookies 🙂
Cocoa & Lavender
March 24, 2024 at 7:56 amWould love to host you, Angie!
Tom Buchanan
March 23, 2024 at 10:36 pmYour comment about the marketing of Fiori di Sicilia reminds me of another story. Are you old enough to remember Galliano? An Italian liqueur, all the rage in the US in the ’60’s. It was marketed with the slogan, “Fond of things Italiano? Try a sip of Galliano!”
Except Italians never heard of it. It became hugely popular in the US and Americans thought it was a cool Italian thing — dolce vita, doncha know? Anyway, they finally introduced it in Italy and the ad campaigns slogan was, “Galliano: the drink that conquered America!”
Cocoa & Lavender
March 24, 2024 at 7:57 amI had no idea, Tom! My Italian-American uncle always had it on hand. He must have fallen prey to the ads!
Jeff the Chef
March 24, 2024 at 6:58 amI make my own vanilla by simply steeping vanilla beans in vodka. I always keep two jars: one that I’m currently using, and the other one in stashed away in a hard-to-reach spot. Both containers are dark, colored glass (vintage, of course, because that’s how I roll). Each container contains about a cup, which is perfect, because it takes me as much as a year or two year to use a cup of vanilla, and one to two years is an excellent steeping time for the stored-away bottle. (Although it only takes about two to three months to get a decent vanilla.) When the current bottle runs dry, I add a new bean, a cup of vodka, and switch out the bottles. Eventually, when the bottle is crammed full of old beans, I empty it out, chop up the beans, and and use them in cookies or cakes or whatnot. I’ve often thought you might get the party started by using a vanilla vodka, but I’ve never actually gotten round to trying it.
Cocoa & Lavender
March 24, 2024 at 7:59 amWhile my containers aren’t vintage (though I will now be obsessed with looking for them), I love making my own vanilla — I combine vodka, bourbon, and brandy in mine. I have steeped beans in vodka to flavor the hooch, but it turned a frightening color. lol.
Mimi Rippee
March 24, 2024 at 12:50 pmI’m so with you on the seasoning mixtures. No italian seasoning in my cupboard. Or taco seasoning. I did have the oil from King Arthur, back when I catered. I don’t really remember what I did with it. These cookies are a perfect vehicle for the Fiori di Sicilia. So funny that it’s an American product! Live and learn.
Cocoa & Lavender
April 9, 2024 at 11:17 amI am always amused when something sounds European but ends up being American. This is one that I love, though.
Jean | DelightfulRepast.com
March 24, 2024 at 2:12 pmDavid, this is just the sort of cookie I like! And, of course, I can’t agree with you more about the importance of using the best ingredients we can and making your own blends. I would have loved three or four of these with my tea this afternoon.
Cocoa & Lavender
April 9, 2024 at 11:17 amThey would be perfect with tea… or cocoa… or coffee… Thanks, Jean.
Raymund
March 26, 2024 at 12:37 pmIt’s fantastic to hear about your commitment to authentic ingredients and flavors in your cooking! Using genuine, high-quality ingredients can truly elevate a dish and transport you to the regions from which they originate. Now I wonder when can I taste your cooking 😁
Cocoa & Lavender
April 9, 2024 at 11:18 amI have learned so much about authentic flavors as a blogger — from the likes of you and Frank and others. It’s wonderful to discover new flavors through friends.
Velva
March 27, 2024 at 4:00 pmDavid, these butter cookies are lovely. Perfect with a great cup of ‘Cocoa”. Last night we were talking about how Americans buy so many seasonings in a jar, whereas other cultures often use fresh. As for vanilla? You got that right, you will get what you pay for in vanilla beans.
V.
Cocoa & Lavender
April 9, 2024 at 11:19 amBad vanilla is the worst. Just bad. But this is a great extract!
2pots2cook
March 28, 2024 at 6:58 amNow, this is a great idea; I use Fiori di Sicilia when making Easter bread and I am sure these cookies release wonderful flavours!
Cocoa & Lavender
April 9, 2024 at 11:19 amI think that is a lovely way to use it, Davorka — I’ll need to try it!
Ben | Havocinthekitchen
April 4, 2024 at 4:20 pmI probably should be embarrassed now, but I don’t mind Italian seasonings (however, we get ours in a bulk store, so the quality may not be as bad). Still, my favourite blend is Herbes de Provence! And I totally agree that when it comes to extracts, they should be excellent. Not exactly relevant, but that reminds me the times I was starting to experiment with lavender extracts, and without realizing the difference, used regular lavender extract instead of culinary one for baking cookies… You can imagine the disastrous result (but at least our house smelled nice…for a few days lol)
Cocoa & Lavender
April 4, 2024 at 5:02 pmYou shouldn’t be embarrassed, Ben. For one thing, you aren’t an octogenarian Nonna in Italy! People use spice mixes all the time here, but it’s so easy to make them ourselves. I never even thought about the difference in lavender extracts, but at least your house smelled good. It’s one of my favorite aromas, so I would’ve loved it.
Pauline McNee
April 6, 2024 at 5:33 pmI’m excited by your recipe David. I have a couple of decorative rolling pins just begging to be used. If I started making these early in the morning before the humidity sets in I could probably manage these. I have a bottle of some beautiful Eau de fleur d’oranger, Orange flower water, I bought in France, which I should be able to use in these for a change. What do you think? Apparently they use it in everything in France. I think I will halve the recipe, that is a lot of biscuits. Thanks for a brilliant recipe.
Cocoa & Lavender
April 7, 2024 at 6:18 amI usually make half a batch, too — who needs 10 dozen? (I did for a party, actually.) The orange flower water should be brilliant in these cookies, Pauline. What I like us making them one day, and baking early the next…
Marcelle
April 24, 2024 at 7:36 amDavid, I love butter cookies! These are so pretty with the print! That extract sounds very interesting, I’m definitely going to look for it online.