Lavender and Lemon Sugar Cookies
One of our favorite ways to welcome Spring is to break out our mixer and do some baking! This recipe for Lavender & Lemon Sugar Cookies was one of our favorites from a newsletter last year - it uses our Lavender Hydrosol for flavoring making them delicate and delicious.
The topping of these cookies is a mixture of beautiful flowers grown and found on the farm: calendula, rose, violets and of course lavender buds. We currently grow two different varieties of Lavender on the farm, an English, known as Angustifolia, and a French, known as Intermedia. The Angustifolia is widely used and known as the culinary lavender while the Intermedia is primarily used for bath and body products - this is because Angustifolia lavender has a sweeter and almost softer scent and taste.
Next time you’re in the Barn Market ask to do a smell test of our two lavenders and see if you can spot the difference - until then enjoy this Spring forward cookie recipe.
Lavender & Lemon Sugar Cookies
Ingredients for Cookie Batter:
3 1/4 cup all purpose flour
1.5 teaspoon baking powder
1 teaspoon salt
1 cup cold butter cut into cubes
1 cup sugar
1 egg
2 teaspoons Star Bright Farm Lavender Hydrosol
1/2 teaspoon vanilla
Ingredients for Cookie Batter:
Pre-heat oven to 325 F
Cream butter and sugar
Add in egg
Add in dry ingredients
Add in Lavender Hydrosol and vanilla
Split dough into two packs and roll thin between two pieces of parchment the size of a cookie tray
Chill dough in fridge for 15 minutes
Remove and punch cookies with desired cookie cutter
Return to fridge to chill for 30 minutes
Bake cookies for 5 minutes, rotate, and then another 5 minutes until cookies are done
Remove from oven and cool on cookie rack
Ingredients for Cookie Glaze:
1 cup powdered sugar
1/4 teaspoon salt
1 lemon zested and juiced
1 teaspoon lavender hydrosol
4 - 8 tablespoons cream
Directions for Cookie Glaze:
Combine powdered sugar, salt, lemon zest, lemon juice, and Lavender Hydrosol
Slowly add in cream until glaze is desired texture
Note: the glaze should be runny enough to dip the top of the cookie in but thick enough so that it will harden after a while. You can always adjust the cream/powdered sugar to achieve this.
Elements for Flower Topping:
Use an even mixture of dried calendula, dried rose petals, dried lavender or any other edible fresh or dried flower.
Decorating Instructions:
Dip top of cookie into glaze and return to cookie rack. Immediately sprinkle with some dried flowers before moving onto the next cookie.
Allow cookies to dry at room temp for 3-4 hours.
Store in airtight container for up to 2 days.
