Monday, July 24, 2017

For Tea (or any time you need a cookie)

Lavender Tea Cookies

1 tablespoon dried culinary lavender flowers
1 cup butter, room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 cups all-purpose flour
1/8 teaspoon salt
Lavender Frosting (recipe below)

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.

Preheat oven to 325 degrees F. 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 12 to 15 minutes or until cookies are lightly browned around the edges. Remove from oven and cool on wire racks. When cool, frost with Lavender Frosting.

Makes 2 dozen cookies.


Lavender Frosting:

1 cup powdered sugar
2 tablespoons dried culinary lavender flowers
2 tablespoons milk
2 teaspoons light corn syrup

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 (enought milk to make frosting easy to spread). Spread on cooled cookies.

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