Lavender Tea Cookies with frosting

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Lavender Tea Cookies with frosting

1 tablespoon dried lavender flowers

1 cup butter at room temperature

2/3 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon lemon extract

2 tablespoons milk

2 cups all-purpose flour

1/8 teaspoon salt

 

In a mortar, grind lavender flowers with the pestle. In a medium bowl,

cream together ground lavender flowers, butter, sugar, vanilla extract,

and lemon extract. Add flour and salt; mix until combined (dough should

be soft but not sticky.) Refrigerate 1 to 2 hours or until dough is

firm.

 

Preheat oven to 325 degrees F.

 

Remove dough from refrigerator. On a lightly floured surface, roll dough

approximately 1/4-inch thick. Cut into desired shapes with cookie

cutters and place onto ungreased cookie sheets.

 

Bake 12 to 15 minutes or until cookies are lightly browned around the

edges. Remove from oven and cool on wire racks. When cool, frost with

Lavender Frosting. Makes 2 dozen cookies.

 

Lavender Frosting:

1 cup powdered sugar

2 tablespoons dried lavender flowers

2 tablespoons milk

2 teaspoons light corn syrup

 

In a small plastic bag, combine powdered sugar and dried lavender

flowers. Let stand at least 1 day before using. When ready to use, sift

the mixture into a medium-size bowl; discarding lavender flowers.Add

milk and corn syrup, mixing well. NOTE: Additional powdered sugar or

milk may need to be added (enought milk to make frosting easy to

spread). Spread on cooled cookies.