LAVENDER SHORTBREAD COOKIES
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 cups all-purpose flour
1 tablespoon dried lavender flowers
1/8 teaspoon salt
Lavender Icing (optional, made one day before baking):
1 to 2 tablespoons dried lavender
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup.
In a medium mixing bowl, cream butter, sugar, vanilla and lemon extract. Add flour and salt; mix until dough is smooth. Mix in dried lavender flowers. If dough feels sticky add an additional 1/4 cup of flour. Dough should be soft, but not sticky. Chill 1 to 2 hours or until firm.
WHEN READY TO BAKE:
Preheat oven to 325 degrees F.
On lightly floured surface, roll dough out about 1/4-inch thick. Cut out shapes with favorite cookie cutters and place on ungreased cookie sheet. (Dough may be re-rolled.)
Bake 10-15 minutes or until cookies are lightly browned around the edges. Place on cooling rack. Cool completely, then decorate, if you wish.
TO MAKE THE ICING (ONE DAY BEFORE BAKING):
Mix 1 or 2 tablespoons lavender with 1 cup confectioners' sugar in a small plastic bag. Let stand for 1 day before baking cookies.
In a bowl combine the scented sugar with milk and light corn syrup. Stir well. Color with violet icing color if desired. Spread on cookies.
Makes 18 to 24 cookies
Source: Wilton Enterprises
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 cups all-purpose flour
1 tablespoon dried lavender flowers
1/8 teaspoon salt
Lavender Icing (optional, made one day before baking):
1 to 2 tablespoons dried lavender
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup.
In a medium mixing bowl, cream butter, sugar, vanilla and lemon extract. Add flour and salt; mix until dough is smooth. Mix in dried lavender flowers. If dough feels sticky add an additional 1/4 cup of flour. Dough should be soft, but not sticky. Chill 1 to 2 hours or until firm.
WHEN READY TO BAKE:
Preheat oven to 325 degrees F.
On lightly floured surface, roll dough out about 1/4-inch thick. Cut out shapes with favorite cookie cutters and place on ungreased cookie sheet. (Dough may be re-rolled.)
Bake 10-15 minutes or until cookies are lightly browned around the edges. Place on cooling rack. Cool completely, then decorate, if you wish.
TO MAKE THE ICING (ONE DAY BEFORE BAKING):
Mix 1 or 2 tablespoons lavender with 1 cup confectioners' sugar in a small plastic bag. Let stand for 1 day before baking cookies.
In a bowl combine the scented sugar with milk and light corn syrup. Stir well. Color with violet icing color if desired. Spread on cookies.
Makes 18 to 24 cookies
Source: Wilton Enterprises
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cookies, Brownies, Bars
Desserts - Cookies, Brownies, Bars
- Toasted Sesame Seed Cookies
- First Lady Texas Lemon Cookies (Lady Bird Johnson, 1960's)
- Maida Heatter's Fudge Brownies
- Amaretto Brownies (using brownie mix)
- Hawaiian Shortbread Wedges
- Entenmann's Fat-Free Oatmeal Raisin Cookies (Gloria Pitzer recipe)
- Chocolate Pecan Bon Bons with Chocolate Cheese Frosting (using evaporated milk, cheddar, and chocolate chips)
- Italian Holiday Cookies (2) (using cream cheese)
- Butterscotch Brownies (Mazola Oil, 1951)
- Jiffy Mix Sugar Cookies (like Walmarts)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute