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














Zucchini Bread
Zucchini Bread
My parents have worked very hard over the years to create such a beautifully landscaped yard and vegetable garden. Today we visited with my parents and toured their garden. All of their plants were flourishing and many items were ready for harvest. My mother and I took a few baskets down and started gathering several zucchini, yellow squash and cucumbers.
This was my first locally grown zucchini of the season, and I had zucchini bread on my mind. I look forward to fresh zucchini bread every summer, and I freeze a loaf or two to enjoy during the winter months. When baking this bread, your house is infused with the smell of warm cinnamon. Delicious!
This recipe originated from my grandmother and was then passed down to my mother. We grew up nibbling on this bread every chance we got. Now my sister and I have been baking with the same recipe and still can’t get enough of the deliciously sweet and nutty bread. We will continue to pass this on to our future generations.
Zucchini Bread:
Directions:
Preheat oven 325˚ F
Beat eggs until foamy with electric mixer (or stand mixer). Add sugar, oil and vanilla and beat 1 minute longer. Stir in the shredded zucchini. In a separate bowl, mix the dry ingredients together. Slowly add dry ingredients into wet ingredients, 1/2 c. at a time. Mix well after each addition. Add chopped nuts and mix.
Pour batter into two well greased and floured loaf pans. Bake 1 hour.
This recipe can be baked in 24 muffin tins for individual servings. Bake 15 -20 mintues less.
Yield: 2 loaves or 24 muffins.
Download recipe