I've always loved lavender. I love growing it, I love the smell and now I love cooking with it. I know it sounds crazy, but I had no idea you could eat it! So when I came across this recipe using lavender, I knew I had to try it!
1 cup softened, unsalted butter
3/4 cup confectioner’s sugar
2 tablespoons fresh lemon juice
1–1/2 tablespoons freshly grated lemon zest (two large lemons)
1/8 teaspoon salt
1/3 cup cornstarch
2–1/2 cups all-purpose flour
1 tablespoon dried lavender flowers
- Cream together the confectioners sugar, butter and lemon juice. Once mixed, set aside.
- Mix the flour, cornstarch, salt and lavender leaves together. Add to the butter mixture. You only want to coat the butter mix.
- With your hands, blend the dough until it's no longer dry. Be sure not to overwork it. You don't want tough cookies.
- Flatten the dough, put in a plastic bag and refrigerate for 30 minutes.
- Roll the dough into the thickness you want. The cookies don't rise, so the thickness will not change once cooked.
- Cut into bite size squares.
- Bake at 350 for 15 minutes, or until golden brown.
- Be sure to let the cookies cool before icing. You don't want a mess.
1 cup confectioner’s sugar
3 teaspoons dried lavender flowers
2 teaspoons freshly grated lemon zest (1 large lemon)
1–2 tablespoons lemon juice
Whisk all the ingredients together until desired consistency, ice your cookies and enjoy!