Lavender Cookies Recipes
Give slice-and-bake cookies an unexpected floral twist.
Recipe From foodnetwork.com
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield About 3 dozen cookies
Number Of Ingredients 11
Make and share this Lavender Cookies recipe from Food.com.
Recipe From food.com
Provided by Rita1652
Categories Drop Cookies
Time 18m
Yield 24 cookies
Number Of Ingredients 11
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LAVENDER COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Jan 1, 2018 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 …
- Beat in extracts. In a separate bowl, whisk flour, lavender, baking powder and salt; gradually beat into creamed mixture. , Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray.
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Aug 29, 2016 Stir fresh or dried lavender blooms into warm honey and let the mixture infuse overnight. Then, heat the honey and pour it through a fine sieve. Now it's ready to be added to whip cream to spoon over figs and …
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Nov 27, 2021 Make lavender sugar by burying buds in granulated sugar and allowing the natural oils to permeate the surrounding crystals over the course of a week. Or grind lavender and use it in any number...
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May 3, 2018 2 tsp dried lavender 3/4 pound salted butter at room temperature 1 cup sugar 1 tsp vanilla extract 17.5 ounces by weight all purpose flour (3.5 cups measured) Instructions Grind the lavender up …
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Jun 6, 2015 Ingredients Deselect All 3/4 cup all-purpose flour 1/2 cup almond flour 2 tablespoons arrowroot 2 tablespoons sugar 1 tablespoon dried lavender 1/2 teaspoon …
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a food processor, pulse together the flours, arrowroot, sugar, lavender, salt and baking soda.
- Add the butter and lemon zest. Pulse until the mixture forms a coarse meal. Add the honey and lemon juice. Pulse until the mixture forms a soft dough. Form the dough into 1-inch round balls and press into discs, about 1 1/2 inches in diameter and 1/4-inch thick. Arrange in a single layer on the prepared baking sheet. Bake until light brown around the edges, 9 to 11 minutes. Cool for 5 minutes. Transfer to a wire rack and cool completely, about 15 minutes.
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Nov 19, 2016 Add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and …
- Cream the butter until soft in a mixer fitted with a paddle attachment. Add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add the lavender, and mix until the dough starts to come together. Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out.
- Reflour the work surface. With a rolling pin, roll the dough out to a little less than 1/4-inch thick to fit an 8 by 8-inch square baking pan lined with parchment. To transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. (Or, press the dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork, or use a pique-vite (dough docker) if you've got one, to prevent any buckling or shrinking. Sprinkle the surface evenly with 1 tablespoon of the remaining sugar.
- Bake for 15 minutes. After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until golden all over and very lightly browned. As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar. Let cool about 5 minutes. Using a very sharp knife, cut into 3 rows by 5 rows making about 1 1/2-inch by 3-inch bars. Let cool completely in the pan. Remove from the pan and store in an airtight container for up to 1 week.
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