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Lavender Cookies with Rose Water Icing

Lavender Cookies with Rose Water Icing

Lavender Cookies with
Rose Water Icing

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

DSC_1268Preheat your oven to 350 and line your cookie sheet with parchment paper.

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.

DSC_1263Drop 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.

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Posted by on July 20, 2013 in Cookies, Desserts

 

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Lavender Oatmeal Cookies

Lavender Oatmeal Cookies

Lavender Oatmeal Cookies

I’ve been experimenting with Lavender this season.  It smells so wonderful, yet it’s a bit tricky to bake with. After a couple of failed recipes I think I am working it all out. What I have found is that fresh Lavender buds are packed full of flavorful oils and scent, so start out using smaller amounts than you would originally be tempted to use. I also have found that you either love the flavor or can’t stand it, so don’t be hurt if others don’t find the artistry in your outcome. I really enjoy this final recipe and although Mark wasn’t a huge fan he did manage to enjoy a couple of the cookies.

Ingredients:   yields 3 1/2 to 4 dozen cookies

  • 14 TB salted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup sugar
  • 2 eggs
  • 1 1/2 tsp Rose Water
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp fresh dried Lavender buds
  • 3 cups Old Fashion Oatmeal

Preheat your oven to 350 and line your cookie sheets with parchment paper.

Using your electric mixer, cream together the softened butter and sugars. Add the eggs and Rose Water and continue to cream. Sift the flour, baking soda and salt together and add this mixture to the creamed mixture about 1/3 of it at a time until well blended. Sprinkle in the cinnamon and the fresh dried Lavender buds. Now mix in 1 cup of the oatmeal at a time until all of 3 cups are added and incorporated fully into the cookie dough.

Drop by rounded tablespoons on your prepared cookie sheets and bake for 14 to 16 minutes, until lightly browned. Cool for a bit before removing from the cookie sheet. Once removed let them rest on a wire rack until fully cooled. The Lavender flavor is strongest when the cookie is warm, so I suggest letting them cool fully before trying one.

 
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Posted by on July 5, 2013 in Cookies

 

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Lavender infused Sugar

Lavender infused sugar

Lavender infused sugar

It’s always good when you are surrounded by Lavender blooms. I love this time of year. So instead of buying edible Lavender grow your own plant. It’s easy, it will come back year after year and there are so many delicious ways to use the flower buds. Here is just one of my favorite ways to use Lavender.

Ingredients:

  • 1 TB Lavender flower buds
  • 1 cup sugar

Remove the Lavender flower buds from their stem by gently stripping them with your fingers. I like to store them in a glass canning jar. In a small air tight glass container add the lavender and sugar, shake well and place the lid on the container. Let them sit for 2 weeks, shaking a couple of times. Using a sieve pour the lavender sugar mixture out into the sieve. The sugar should fall through the sieve and the lavender buds should remain in the sieve. Discard the lavender and your sugar is ready to use. Sugar flavored this way has a wonderfully delicate lavender flavor and scent. Great in cold or hot teas and fabulous in coffee.

Lavender flower buds

Lavender flower buds

storing lavender

storing lavender

 
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Posted by on June 26, 2013 in Tips

 

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