Lavender Sugar Recipes

Steps:

• Place a cup of sugar in each (1 cup) jar along with 1 tablespoon lavender and divide the vanilla bean among some or all the jars.
• Alternate method:.
• I put one jar of the mix into the vita mix to grind up the lavender and powdered the sugar. (Which is nice if you don`t want lavender buds in your baking. Or to add to a cup of comforting tea.).
• Let sit overnight.
• I did open in a couple hour and the aroma was just fabulous!

Steps:

• Mix the sugar and lavender, then divide between small bags or jars.

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:

• 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:

• Mix.
• Let stand for at least a few days.
• Use in tea, over berries, in lemonade, sprinkled on scones before baking.
• Also makes a great "scrub" in the shower.
• 14 August 07- A couple of gals have asked me about ratios for this. It's entirely up to you. Some lavender is stronger than others and some people like a stronger flavour than others, so you just have to experiment and find what you like. Start with about 1T. per cup of sugar and go from there. Charlis.

Steps:

• mix together and keep in a tightly lidded jar for about 2 weeks before use.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper and grease the paper.
• Whisk flour, sugar, and baking powder in a bowl. Stir butter and egg into flour mixture until smooth; add vanilla extract and lavender. Gently mix again until thoroughly combined.
• Drop cookie dough by tablespoon about 2 inches apart onto prepared baking sheet.
• Bake in the preheated oven until cookies are fragrant and edges turn light golden brown, 10 to 15 minutes.

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:

• Cream the sugar, butter, powdered sugar and canola oil.
• Mix in the egg and vanilla.
• In a separate bowl, stir together the baking soda, cream of tartar, flour and lavender flowers.
• Stir the dry ingredients into the wet ingredients a cup at a time.
• Chill for 2 hours.
• Drop 1 or 2 inch balls onto a cookie sheet.
• Bake for 10 minutes in a 350 degree Fahrenheit oven.
• Immediately after taking out, sprinkle sugar and lavendar flowers on top of each cookie.