Lavender Cookies
I am a wedding and event planner and one of my brides served these unusual cookies at her reception, so I had to have this lavender butter cookies recipe. You can guess what her wedding color was! —Glenna Tooman, Boise, Idaho
Ingredients
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1-1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2-1/4 cups all-purpose flour
- 4 teaspoons dried lavender flowers
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Reviews
First time making these cookies. I tweaked it a bit by using one whole egg and the white only of a second one. Also lessened the lavender using three teaspoons instead of four. Baked for 12 minutes instead of 8-10 as the recipe indicated. I think they turned out perfect.
Sooo good!!! My only recommendation would be to cut the lavender to 2-3tsp if you have never had edible lavender before. Also, the batter won’t taste great as the lavender will be super strong. Once baked, the lavender becomes more subtle. Enjoy!
A friend of mine used to make lavender cookies back in college, for students during exam week. Unfortunately, she lost her recipe, and so when I wanted to make some for myself, I had to search for a new one. I found this one a few years back, and it's become my staple baking item. It's great for gifts and snacks and they are delicious and aromatic, and very difficult to put down. Be careful how you handle the butter when you bake them, tho - fully melted butter will give you a more cracker like cookie, but colder butter will give you raised biscuit like ones. Both are good, but it's a matter of texture preference!
I followed this recipe using rosescott advice of using one egg and one egg white. And because some of the other review's I only used 2 teaspoons of lavender. These cookie's are wonderful, but next time I will use the full amount of lavender called for. I bought HoosierHill Farm Lavender from Amazon and it is really good, clean culinary lavender.
I followed this recipe exactly, except I always just use one egg and one egg white. a tip from Cook's illustrated. They were perfect, soft, chewy and full of lavender flavour but not to much. I used a full tablespoon of lavender as I didn't have a tsp measuring. Always rotate your cookie pans half way through too to ensure even cooking. Great recipe and will make again!
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Sorry people...it is called culinary Lavender. I wrote eatable rather than edible or culinary.
One absolutely needs to use eatable lavender. You cannot use just any kind. I learned this a long time ago. Perhaps that is why the cookies taste like soap.
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