If you have a mortar and pestle, grind the lavender with the sugar to spread the flavor. If not, just combine.
Add butter, cream together with a fork. Cream in extracts and salt. Mix in flour gradually.
Refridgerate 2 hours, or untill well chilld through. Note: sitting too long will make the dough too sticky, and the cookies hard.
Preheat oven to 325 degrees.
Roll dough to about 1/4 inch and cut to desired shape/size. For a crunchy top, smear cookies with milk using your finger and sprinkle with sugar (or lavender sugar!) before baking.
Bake 12-15 minutes, until lightly brown.
Author's Comments
Lightly sweet, crisp cookies for tea or finger snacks. Using a shot glass as a cookie cutter makes the perfect dipping size.
Instructions
If you have a mortar and pestle, grind the lavender with the sugar to spread the flavor. If not, just combine.
Add butter, cream together with a fork. Cream in extracts and salt. Mix in flour gradually.
Refridgerate 2 hours, or untill well chilld through. Note: sitting too long will make the dough too sticky, and the cookies hard.
Preheat oven to 325 degrees.
Roll dough to about 1/4 inch and cut to desired shape/size. For a crunchy top, smear cookies with milk using your finger and sprinkle with sugar (or lavender sugar!) before baking.
Bake 12-15 minutes, until lightly brown.
Author's Comments
Lightly sweet, crisp cookies for tea or finger snacks. Using a shot glass as a cookie cutter makes the perfect dipping size.
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