Lavender Cookies
Servings:*
33 (4-inch) cookiesIngredients
- 2 1/2 cups Sugar
- 2 teaspoons lavender buds, (unsprayed)
- 2 cup Butter, softened
- 1 egg
- 1 teaspoon Vanilla
- zest of one lemon
- 1 teaspoon fresh lemon juice
- 4 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon Salt
A delicious butter cookie with a hint of lemon and lavender.
Directions
- Combine sugar and lavender buds in food processor and process until well combined. Reserve 1/2 cup sugar-lavender mixture. In mixer bowl, beat butter, 2 cups sugar-lavender mixture, egg, vanilla, lemon zest and juice until fluffy. Combine flour, baking powder and salt; stir into butter-sugar mixture just until blended. Refrigerate, covered, at least one hour. (Dough may be refrigerated, covered, overnight.) Roll part of dough 1/2-inch thick on lightly floured surface; keep remainder of dough refrigerated. Cut with 4-inch diameter cookie cutters; place on ungreased baking sheets. Sprinkle with reserved sugar-lavender mixture. Bake in preheated 375 F oven until set, but not brown (6-8 minutes). Allow to set on baking sheet 1 minute before removing to wire racks to cool.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.