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Photo of the Lavender Tea
Cookies made by sisters, Courtney and Brittany Holien, of Scholls,
Oregon.
This
These Lavender Cookies are fabulous! You are sure to get raves when you serve them. I created this cookie recipe to showcase how Lavender can be used in your baking.
Learn how to cook with
Edible Lavender
Flowers.
Check out more of Linda's favorite
Cookie Recipes
and
Secrets To Making Perfect Cookies.
Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
Shop
What's Cooking America's Kitchen Store for all
your cooking wants and needs. The store includes a large assortment
for all your cookie baking
needs such as
cookie sheets,
wire cooling racks,
brownie pans,
cookie
cutters,
cookie press,
cookie decorating kits,
Silicone Baking Mats,
and
more.
Lavender Tea Cookies Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Afternoon Tea High Tea,
Culinary Lavender, Rolled & Cutout Cookies
Yields: 2 dozen cookies
Prep time: 20 min
Cook time: 15 min
Ingredients:
1 tablespoon dried
culinary lavender flowers
1 cup butter, room temperature
2/3 cup granulated
sugar
1 teaspoon pure vanilla extract
1/4 teaspoon lemon extract
2 cups all-purpose
flour
1/8 teaspoon salt
Lavender Frosting (see recipe below)
Preparation:
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.
Prepare Lavender Frosting;
set aside.
Preheat oven to 325 degrees
F. Remove dough from refrigerator.
On a lightly-floured surface,
roll dough approximately 1/4-inch thick with your
rolling pin. Cut into desired shapes
with your favorite
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 cooling racks. When cool, frost
with Lavender Frosting.
Makes 2 dozen cookies.
Lavender Frosting:
1 cup
powdered (confectioners') sugar
2 tablespoons dried culinary lavender flowers
2 tablespoons milk
2 teaspoons light corn syrup
NOTE: Courtney
and Brittany added some lavender food coloring to the frosting mix.
This is something that I don't usually do.
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). Spread on
baked, cooled cookies.
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