I’ve had Lavender on the brain folks, for the last month! Lavender oil, Lavender flowers, Lavender mead, Lavender propagation, Lavender Fields foreverrr!!!
So, in celebration of the great and profound things rolling around in my head, I have decided to post the Lavender Cookie Recipe for you!
What is your favorite use for Lavender?
1 ½ C flour
½ C white sugar
2 T Lavender flowers
- Preheat the oven to 350.
- Cream butter and sugar.
- Beat the egg and add to the butter and sugar.
- Stir in flowers and flour. (I stir in small amounts at a time of the flour for even distribution.)
- Drop onto cookie sheet and bake 15-17 minutes.
Alteration: If you want a really delicate and flaky cookie, try handling it like my world famous pie crust! The secret is cold butter, the colder the better! Mix the flowers with the flour. Then place cold butter cubed into ¼’ pieces with some flour in a food processor and pulse until it looks like sand, adding the remaining flour little at a time. Small chunks of butter are cool and you don’t want to over process this! I always just use my hands or the egg beaters; they used to make tools just for this you could probably still find in a Thrift!
So, once the butter and flour are combined, turn this mixture out onto a floured surface. If you can pick up some of it and squish it together until it sticks, push the entire amount together and then wrap it and put it in the fridge. Roll it out after about an hr and make cutter cookies!
Too wet? Add flour.
Too dry? Add water.
Let me know how these turn out for you!