These buttery cookie are flecked with crushed lavender buds. The floral flavor is subtle and the visual effect is lovely, perfect for a wedding or baby shower. The recipe comes from Lavender Hill Farms in Boyne City, Michigan.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
bake:
13 mins
total:
43 mins
Servings:
12
Yield:
12 to 16 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/3 cup sugar, the salt and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in flour (mixture will be crumbly). Stir in lavender. Using your hands, form the flour mixture into a ball and knead until smooth.

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  • On a lightly floured surface, roll dough to about 3/8-inch thick. Cut cookies using a 2- to 3-inch cookie cutter. (We used a flower.) Place 1 inch apart on ungreased cookie sheets. If desired, sprinkle with coarse sugar. Reroll dough as needed.

  • Bake in a 325° oven for 8 minutes. Rotate cookie sheet front to back. Bake for 5 to 6 minutes more or until edges are firm and lightly browned. Transfer cookies to a wire rack; cool completely.

  • To store, layer cookies between waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

141 calories; fat 8g; cholesterol 20mg; saturated fat 5g; carbohydrates 17g; mono fat 2g; poly fat 0g; trans fatty acid 0g; insoluble fiber 0.4g; sugars 7g; protein 1.4g; vitamin a 245IU; vitamin c 0mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0mg; folate 24mcg; vitamin b12 0mcg; sodium 116mg; potassium 17mg; calcium 4mg; iron 0.6mg.
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