Lavender Sugar Cookie Recipe

I have had a life-long love affair with herbs. And back before I first started making my herbal bath and body products, I made the journey to Caprilands Herb Farm in Coventry, CT to see the abundant herb gardens, arranged by theme (I recall most vividly the Shakespeare Garden and the Saint’s Garden). I planned my visit to coincide with one of their herbal luncheons, which featured several dishes, all seasoned with herbs. The standout for me was their lavender cookies. It was such a unique idea, and such a lovely flavor.

As I thought about what kind of cookie to bake today, I recalled those wonderful cookies, and decided to try to recreate them. I made them look a bit more festive for the holidays, adding a tint to the icing and sprinkling them with colored sugar. Following is my recipe, which turned out very well, if I do say so myself!

1 stick of organic butter (1/2 cup)
3/4 cup fair trade sugar
1 organic (local, if possible) egg
1 tablespoon organic milk
1 1/4 cups organic, unbleached flour
2 teaspoons organic dried lavender flowers*
1/4 teaspoon aluminum-free baking powder
a pinch of sea salt

Preheat the oven to 350ºF.

Cream the butter, then gradually add the sugar, beating until light. Add the egg, vanilla, and milk, the beat until thoroughly combined.

Mix the flour, lavender flowers, salt, and baking powder together, then add this mix to the butter mixture. Blend well. Drop by teaspoonfuls on cookie sheets covered in parchment, about 1 inch apart.

Bake for 10-12 minutes, until lightly browned around the edges.

You can decorate them with a simple icing.

Pour a 1/2 cup of boiling water over 2 tablespoons of dried lavender flowers. Allow to steep for 10-15 minutes. Strain, then add 4 tablespoons of the liquid to 2 cups of powdered sugar, blending until smooth. Add coloring to tint, if desired, and decorate with colored sugar sprinkles. For the icing, I used India Tree natural vegetable colorants, which, unlike most brands of coloring, do not contain petroleum-based ingredents. And for the sugar sprinkles, I used  Joby & Marty’s Amazing Colored Sugar, which is also colored only with vegetable dye. Both of these are available at Whole Foods.

*You must use culinary grade lavender, so as to avoid any unwanted chemicals. My favorite source is Mountain Rose Herbs, which offers a vast variety of organic and pesticide-free dried herbs.

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