Lavender And Lemon Cookies Recipes

Steps:

• Make the cookies: Beat the butter, granulated sugar and honey in a large bowl with a mixer on medium-high speed until fluffy, about 1 minute. Beat in
• the egg, vanilla and lemon zest. Reduce the mixer speed to low; beat in the flour, baking soda and salt until the dough comes together. Cover and refrigerate until firm, 30 minutes.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Grind the lavender in a spice grinder until crumbly. Mix with the coarse sugar in a medium bowl.
• Roll rounded teaspoonfuls of dough into balls, then roll in the lavender sugar; arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are browned around the edges, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
• Meanwhile, make the filling: Beat the butter, lemon zest, lemon juice and vanilla in a large bowl with a mixer on high speed until light, 1 to 2 minutes. Reduce the mixer speed to medium; beat in the confectioners' sugar until smooth. Spread the filling on half the cookies (about 1 teaspoon per cookie). Sandwich with the remaining cookies.

Steps:

• In a food processor , process the sugar, lemon zest and lavender until the sugar looks damp and the zest and lavender are fully incorporated, about 30 seconds. Whisk together the flour, baking soda and salt, then add to the sugar mixture; pulse to combine, about 10 1-second pulses.
• Scatter the butter pieces over and pulse until the mixture resembles fine cornmeal, about 15 1-second pulses. In a measuring cup, beat together the lemon juice, egg yolk and vanilla. With the machine running, add the juice mixture in a slow stream (should take about 10 seconds) and continue processing until the dough forms into a ball, 10 to 15 seconds longer.
• Turn the dough and any dry bits onto a clean work surface and gently gather into a ball. Working quickly, roll the dough into a cylinder about 12 inches; long and 1½" in diameter. Center the dough on a piece of parchment or plastic wrap and wrap tightly, twisting the ends together to seal. Chill the dough until firm and cold, about 45 minutes in the freezer or 2 hours in the refrigerator.
• Preheat the oven to 375°F Line baking sheets with parchment paper or spray them with nonstick cooking spray. Seriously. Even if you think your pans are non-stick pans, and even if you're out of parchment paper and don't feel like running to the store in the middle of all this. Line the sheets with parchment paper! Otherwise your delicate cookies will stick to the pan and crumble when you try to remove them.
• Remove the dough log from its wrapper and use a sharp knife to slice the dough into 3/8 inch; thick rounds. Place the rounds on the prepared baking sheets, spacing them 1 inch; apart. Bake until the centers of the cookies just begin to color and the edges are golden brown, about 10-12 minutes (the original recipe says 14-16 minutes, but 10 minutes was perfect for me, rotating the baking sheet halfway through the baking time. Cool on sheets about 5 minutes, then transfer the cookies to a wire rack to cool completely.

Steps:

• 1. Combine dry ingredients in a large bowl.
• 2. Stir together wet ingredients in a smaller bowl.
• 3. Mix wet ingredients into dry.
• 4. Form ½ inch balls and press onto a parchment lined baking sheet.
• 5. Bake at 350° for 7-10 minutes.
• 6. Cool and serve.

Steps:

• For the cookies: In a medium bowl, combine the flour, lavender, baking powder and salt and set aside.
• In a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer beat together the butter and both sugars until pale and fluffy, about 5 minutes. Beat in the lemon zest. Add the eggs, one at a time, beating after each, and then beat in the vanilla. Add the flour mixture to the butter mixture, mixing on low until blended.
• Turn the dough out onto the counter and divide into 2 large discs. Wrap each in plastic wrap and refrigerate for 1 hour up to 2 days.
• When ready to bake preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone mat.
• Working with 1 dough disc at a time, roll it out on a lightly floured surface to 1/2-inch-thick. Use a 3-inch round cookie cutter to cut out circles. Transfer to the prepared baking sheets spacing 1-inch apart. Gather and re-roll the scraps and cut out more circles.
• Bake until the cookies are just thinking about starting to turn brown, start checking at around 12 minutes. Let cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
• Meanwhile, for the buttercream: In a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer, beat together the powdered sugar and butter until smooth. Divide the buttercream amongst individual bowls (I suggest 5 or 6) and stir food coloring into each. Transfer to pastry bags fitted with tiny round or star tips.
• For the glaze: Whisk together the powdered sugar, corn syrup, milk, vanilla, salt and a few drops of food coloring, if using, until very smooth. You're going for the consistency of a thick glue. If it's too thick-- add a couple more drops of milk and if it's too thin-- add a few spoonfuls of powdered sugar.
• Assemble the cookies: Dip the tops of each cooled cookie into the glaze, letting any excess drip off, and then place on a wire rack to dry. After a few minutes, once they're mostly dry to the touch (completely dry isn't necessary) you can go ahead and pipe on buttercream decorations. Go the freehand route or use cookie cutters to press indentations into the glaze which can serve as an outline for your decorations.
• Let dry and enjoy!

Steps:

• Preheat the oven to 375°F.
• Put eggs, butter, sugar, vanilla, and lavender into blender and run on low until well mixed.
• Sift flour, baking powder and salt into a mixing bowl.
• Add other ingredients and stir until well blended.
• Drop dough a teaspoon at a time onto ungreased cookie sheets.
• Bake until lightly browned for 8 minutes.
• Blend enough rosewater, red food coloring into the confectioners' sugar to make a smooth frosting.
• Ice the cookies and let them set until frosting is firm.

Steps:

• Preheat oven to 375 F (191 C).
• In a bowl, cream the butter and sugar until light and fluffy.
• Beat in the eggs, vanilla, and lavender and mix well.
• Combine the flour and baking powder and add to the lavender mixture. Stir until well blended.
• Drop by teaspoons onto an ungreased baking sheet and bake eight to ten minutes or until lightly browned around the edges.
• Let the cookies cool on the baking sheet for a minute or two before removing them. Enjoy alone or with vanilla ice cream or tea.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a food processor, pulse together the flours, arrowroot, sugar, lavender, salt and baking soda.
• Add the butter and lemon zest. Pulse until the mixture forms a coarse meal. Add the honey and lemon juice. Pulse until the mixture forms a soft dough. Form the dough into 1-inch round balls and press into discs, about 1 1/2 inches in diameter and 1/4-inch thick. Arrange in a single layer on the prepared baking sheet. Bake until light brown around the edges, 9 to 11 minutes. Cool for 5 minutes. Transfer to a wire rack and cool completely, about 15 minutes.

Steps:

• Preheat oven to 350. Cream eggs, sugar, butter, zest, juice and vanilla together. Fold in dry ingredients, then knead dough until everything is incorporated and texture is soft and moldable.
• Spoon onto cookie sheet (1-2 Tb. in size) and bake for 12-14 minutes. Remove from baking sheet immediately and let cool. Drizzle or spread icing onto cookies once completely cool to the touch. Makes about 4 dozen cookies.
• ICING: 2 Celsius powdered sugar, juice of 1 lemon (strained), water to thin, extra lavender buds for sprinkling. Mix to desired thickness and taste. If too tart, cut with cool water. Sprinkle with remaining lavender buds and enjoy!