Author – Carolyn Washburn
These are a favorite of mine in the summer. Consider growing your own lavender flowers in your yard or garden this year. Containers are an easy way to do that and you’ll get a colorful addition to your summerscape as well as a useful plant you can enjoy in this cookie!
1 tablespoon dried lavender flowers
1 cup butter at room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 tablespoons milk
2 cups all-purpose flour
1/8 teaspoon salt
- In a mortar, grind lavender flowers with the pestle.
- In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract and lemon extract.
- Add flour and salt; mix until combined (dough should be soft but not sticky).
- Refrigerate 1 to 2 hours or until dough is firm.
- Remove dough from refrigerator. On a lightly floured surface, roll dough approximately 1/4-inch thick.
- Cut into desired shapes with cookie cutters and place onto ungreased cookie sheets.
Bake at 325 degrees F for 12-15 minutes.
Lavender Frosting:
1 cup powdered sugar
2 tablespoons dried lavender flowers
2 tablespoons milk
2 teaspoons light corn syrup
Lavender food coloring – optional
- In a small plastic bag, combine powdered sugar and dried lavender flowers. Let stand at least 1 day before using.
- When ready to use, sift the mixture into a medium-size bowl; discarding lavender flowers.
- Add milk and corn syrup, mixing well.
- NOTE: Additional powdered sugar or milk may need to be added (enough milk to make frosting easy to spread). Add color and spread on cooled cookies.
