Lavender Lemon Cookies

Lavender Lemon Cookies

After tasting the Lavender shortbread cookies at Willowfield Lavender Farm, I fell in love with the floral flavor.  I tested my own take on this tasty treat, and decided to add some lemon and mint aromas. The balance of flavors and the shortbread crunch were savored with each bite.

These cookies make a delightful dessert and are great paired with your afternoon tea.

Lavender Lemon Cookies:

• 1/2 c. unsalted butter, room temp.
• 1/2 c. confectioners sugar, unsifted
• 1 c. unbleached flour, unsifted
• 1/8 tsp cinnamon
• 1 1/2 tsp dried lavender blossoms
• *1 tsp fresh spearmint leaves, finely chopped
• 1 Tbsp lemon zest

Directions:

Preheat oven to 325˚F. Line baking sheet with aluminum foil and coat lightly with veg. oil spray.

Cream butter in stand mixer/electric mixer until light and fluffy. Stir in sugar, lavender, lemon zest, spearmint, and cinnamon.  Gradually work in the flour and blend until the mixture is crumbly.  Form small balls of dough in your hand, and then flatten with your palms.  Place on prepared baking sheet.

Bake 20-25 minutes, or until lightly golden around the edges.  Remove cookies from the baking sheet and place on rack to cool.

Yield: 1 dozen

*items from Midwest Vegetarian Garden

Download recipe