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Photo of the Lavender Tea Cookies made by sisters, Courtney and Brittany Holien, of Scholls,
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.
Cookie Recipes and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Lavender Tea Cookies Recipe:
Afternoon Tea and High Tea,
Yields: 2 dozen cookies
Prep time: 20 min
Cook time: 15 min
1 tablespoon dried
culinary lavender flowers
1 cup butter, room temperature
2/3 cup granulated
1 teaspoon pure vanilla extract
1/4 teaspoon lemon extract
2 cups all-purpose
1/8 teaspoon salt
Lavender Frosting (see 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.
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.
powdered (confectioners') sugar
2 tablespoons dried culinary lavender flowers
2 tablespoons milk
2 teaspoons light corn syrup
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
Add milk and corn syrup,
mixing well. Additional powdered sugar or milk may need to be
added (enough milk to make frosting easy to spread). Spread on
baked, cooled cookies.
Linda Stradley - By
What's Cooking America© copyright 2004 by Linda Stradley - United States
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