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1/2 cup sugar
1 cup unsalted butter
1/4 teaspoon salt
2 cups flour
In a separate bowl make the lavender sugar by adding:
1 cup dried lavender buds
1 cup course sugar
Mix thoroughly. Continue to mix the sugar as you use it because it can separate.
Instructions: Cream sugar and butter. Gradually add salt and flour. Mix well. Chill the dough for 1-2 hours. Form the dough into little 1 inch balls. Roll them into the lavender sugar. Press each ball with your thumb. Preheat oven to 350 degrees. Place the balls on an ungreased baking sheet. Bake for 12-15 minutes. Cool on racks. Recipe makes approximately three dozen cookies.
Reference: The Herb Companion Magazine October/November 1995
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