It's about time to say goodbye to lavender for 2014. Only a very few scattered stems here and there but just enough for one bride later this month. Lavender pruning is underway, an annual task that usually takes me from now until Halloween to finish.
We finally got some rain, although not in time to save this year's sunflower crop. Because of this, the Summer Sunflower Social won't be happening this month, however we DO expect to have our Fall Open Farm Day when the weather turns cooler.
I'm super excited to share this recipe for Soft Lavender Tea Cakes which I recently perfected. They are fabulous all by themselves or try filling 2 tea cakes with vanilla ice cream for a lavender sammie.
Soft Lavender Tea Cakes
1/2 cup butter, softened
1/2 cup shortening
1 1/4 cups lavender sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
2 1/4 cups non-bleached, non-bromated flour
1 tsp. baking powder
1/2 tsp. kosher salt
Additional lavender sugar for dusting (optional)
Combine butter, shortening, and lavender sugar in a mixing bowl; beat until creamy. Add eggs and extracts, beating until combined and scraping sides of bowl once or twice. Stir together flour, baking powder, and salt. Add flour mixture to the mixing bowl and beat until thoroughly combined. Cover and chill dough for at least 1 hour. Shape chilled dough into 1 1/2-inch balls, roll each ball in additional lavender sugar and place 2 inches apart on cookie sheet lined with parchment paper. Bake at 375 degrees for 10 to 12 minutes or until edges are lightly brown; do not overbake. Remove cookies to a wire rack to cool completely. Makes 35 tea cakes.