If you’re wanting to experiment baking with Lavender this might be a good recipe to start with. I used my Amish Friend’s Church Cookie recipe as the base, just to be safe. Please remember that freshly picked and dried lavender flower buds are full of perfume oils and strong in flavor. A little really does go along way. My first batch I used 1 tablespoon of these lover flower. The smell was incredible but each and every cookie tasted like soap, Lavender Soap. This batch is far better and has a very delicate flavor.
Ingredients: makes 3 dozen cookies
- 1 cup sugar
- 1/4 cup shortening
- 1/4 cup butter, unsalted, softened
- 2 eggs
- 1/2 cup buttermilk
- 3/4 tsp Rose Water
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 1/2 cups flour
- 1/2 tsp dried fresh Lavender buds, minced
In a large bowl, using an electric mixer, cream together the sugar, shortening and butter. Add the eggs, buttermilk, Rose Water and mix well. Sift together the baking powder, baking soda and flour. Sprinkle the Lavender buds over the mixture then add the flour mixture a 1/2 cup at a time until all of it is thoroughly mixed together.
Drop by rounded tablespoons onto your prepared cookie sheets and bake for 13 to 14 minutes just until the bottom starts to brown. Let them sit for a couple of minutes on the cookie sheet before moving them to a wire rack to cool completely. Once the cookies are fully cooled then they can be iced.
Ingredients for Rose Water Icing:
- 1 3/4 cups powdered sugar
- 4 TB shortening
- 2 TB Rose Water
- 1 to 2 TB milk
In a small bowl, whisk together all of the above ingredients, except for the last tablespoon of milk. Only add this if you need the icing thinner. I also added a couple drops of food coloring to the icing, just because it was so pretty.