Lemon-Lavender Cookies

Flecks of pale purple lavender petals give these fragrant cookies a unique appearance. If they aren't available at your regular supermarket, look for lavender buds at specialty food stores.

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14 users rated this recipe an average rating of 4.0
Yields:
3 dozen cookies
Prep:
40 mins
Chill:
2 hrs
Bake:
10 mins 350°F per batch
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Lemon-Lavender Cookies

Ingredients
1 1/2
1
teaspoon dried lavender buds, ground with mortar and pestle
1/4
teaspoon salt
1
tablespoon milk
 
Dried lavender buds (optional)
 
Thin strips of lemon peel (optional)

Directions

  1. In a medium bowl, combine flour, ground lavender buds, finely shredded lemon peel, and salt. In a large mixing bowl beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar. Beat until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
  2. On a lightly floured surface, roll dough into a 10-inch-long log. Wrap log in plastic wrap or waxed paper. Chill for 2 to 24 hours or until firm.
  3. Preheat oven to 350 degrees F. Cut roll into 1/4-inch slices. Place slices 2 inches apart on ungreased cookie sheet. Bake in preheated oven about 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.
  4. For frosting, in a small bowl, combine the 1/4 cup butter, 1 cup powdered sugar, and the milk. Beat with a wooden spoon until smooth. If necessary, stir in additional milk, 1 teaspoon at a time, to make a frosting of spreading consistency. Spread frosting on tops of cookies and, if desired, garnish with additional lavender buds and thin strips of lemon peel. Makes 3 dozen cookies.
  5. Place in single layer in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze unfrosted cookies for up to 3 months; thaw and frost.
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