Recipe: Lavender-Laced Cookies

Originally posted on the Hauser Creek Farm Facebook Page on Friday, December 10, 2010 at 6:14pm

A steamy cup of cider or Russian tea is a perfect match for these cookies.


2 tablespoons culinary lavender buds
1 ⅔ cups sugar
½ cup shortening
½ cup butter, softened
2 eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon kosher salt


1 cup powdered sugar
1 egg white
Few drops fresh lemon juice


Pick over lavender buds, removing any pieces of stem. Place buds in bowl of mortar and pestle; crush well and set aside.

Place sugar, shortening and butter in mixing bowl; beat well at high speed until light and fluffy. Add eggs and vanilla, beating well.

Place flour, soda, cream of tartar and salt in a mixing bowl; stir well. Add half of flour mixture to creamed mixture and beat well. Add remaining flour mixture, beating until thoroughly combined.

Divide dough into 2 portions. Place each portion onto waxed paper and pat into a 12-inch log; wrap each log in wax paper and chill in freezer for at least 6 hours.
Each log makes 12-13 cookies so depending on how many cookies you’d like, remove either one or both logs from freezer. Remove wax paper and slice into 1/2-inch-thick slices. Place on cookie sheet coated with cooking spray. Bake in a preheated 350 degree oven for 15 minutes or until done. Remove cookies to a wire rack and cool completely.
Combine icing ingredients, beating vigorously with a fork until smooth. Drizzle over cookies.

Bon Appétit!

Yield: about 2 dozen (3-inch) cookies.