Recipes and Cooking Lemon-Lavender Cookies 4.0 (29) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Chill Time: 2 hrs Bake Time: 10 mins Total Time: 2 hrs 50 mins Yield: 3 dozen cookies Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour 1 teaspoon dried lavender buds, ground with mortar and pestle 1 teaspoon finely shredded lemon peel ¼ teaspoon salt ¾ cup butter, softened 1 cup powdered sugar ¼ cup butter, softened 1 cup powdered sugar 1 tablespoon milk Dried lavender buds (optional) Thin strips of lemon peel (optional) Directions 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. 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. 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. 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. 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. To Store Place cookies in a 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. To serve, thaw cookies if frozen. Frost as directed. Make it a Gift Roll a 12-inch length of corrugated cardboard to create approximately a 3-inch-diameter tube, allow for a 1/2 inch of overlap. Cut cork drink coasters to fit each end and hot-glue in place. Line interior with tissue paper, then nestle a stack of cookies in the tube. Wrap ribbon around cookie tube and insert a real or artificial berry stem. Rate it Print Nutrition Facts (per serving) 91 Calories 5g Fat 11g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 91 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 14mg 5% Sodium 62mg 3% Total Carbohydrate 11g 4% Total Sugars 7g Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.