LEMON AND LAVENDER SCONES
These lovely old-fashioned scones are very light; they will literally melt in your mouth! The recipe is very versatile. Substitute your favorite flavor of yogurt and add a tablespoon or two of a chopped complementary fruit, raisins, or currants instead of the lavender. Serve with honey, fruit preserves, or if you're lucky enough to be able to get it, clotted cream.
Provided by Marilyn
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Stir baking soda and yogurt together in a bowl.
- Sift flour, 1/3 cup sugar, and baking powder together in a bowl. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.
- Mix yogurt mixture, 2 tablespoons melted butter, egg, lavender, and lemon zest in a separate bowl. Stir yogurt-lavender mixture into flour mixture until just moistened.
- Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.
- Divide dough into 2 pieces and place on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. Score each circle into 6 wedges using a sharp floured knife. Brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar.
- Bake in the preheated oven until scones are just golden, 10 to 12 minutes. Remove from oven, break into wedges, and cool on a wire rack.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 23.5 g, Cholesterol 43.9 mg, Fat 11.3 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 6.9 g, Sodium 314.2 mg, Sugar 7.3 g
LEMON LAVENDER COOKIES
Make and share this Lemon Lavender Cookies recipe from Food.com.
Provided by YungB
Categories Dessert
Time 30m
Yield 4 dozens
Number Of Ingredients 10
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.
Nutrition Facts : Calories 663.6, Fat 36.1, SaturatedFat 22.3, Cholesterol 138.8, Sodium 175.7, Carbohydrate 79.5, Fiber 1.5, Sugar 37.7, Protein 6.6
LEMON LAVENDER COOKIES
Don't worry, even though this recipe sounds a tad weird, it's subtle and I think, delicious. It kinda reminds me of the recipe in my gluten free cookbook for Rosemary Hazelnut Cookies. http://www.elanaspantry.com/lemon-lavender-cookies/
Provided by Elanas Pantry
Categories Dessert
Time 12m
Yield 12 cookies, 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 121.2, Fat 13.6, SaturatedFat 1.3, Sodium 224.1, Carbohydrate 0.2, Fiber 0.2, Sugar 0.1
LAVENDER-LEMON SANDWICH COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield about 24
Number Of Ingredients 15
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.
LAVENDER AND LEMON COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 25 to 27 cookies
Number Of Ingredients 11
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.
LEMON LAVENDER CAKE
Strong lemony cake to balance the floral notes from dried lavender buds. It's lovely as dessert after a meal or as a tea cake or snack. The lemon glaze is optional.
Provided by Mah
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
- Measure 5 tablespoons milk into a microwave-safe bowl. Heat in the microwave until warmed through, 30 to 45 seconds. Add lavender buds. Let steep to release their flavor, 10 to 15 minutes.
- Whisk white sugar and butter together in a large bowl until creamy. Whisk in eggs, 1 at a time, whisking well after each addition. Add 1/2 cup lemon juice and lemon zest; mix until well-blended. Stir milk and lavender buds into the batter.
- Sift cake flour and baking powder together in a bowl. Slowly fold into the batter, stirring well to prevent lumps. Pour into the greased tube pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely, at least 30 minutes.
- Whisk remaining 5 tablespoons milk, 1/4 cup lemon juice, and confectioners' sugar together in a small bowl to make glaze; drizzle over the cooled cake. Let stand until glaze is set, about 30 minutes.
Nutrition Facts : Calories 328.5 calories, Carbohydrate 56.3 g, Cholesterol 89.6 mg, Fat 10 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 5.6 g, Sodium 126.9 mg, Sugar 36.4 g
LEMONADE COOKIES
These cookies are soft and delicious! I found this recipe in a cookbook titled "Treasured Recipes - The Ladies of Sacred Heart" (Houston, Texas). The original recipe said it makes 6 dozen, but I think it only makes 2-3 dozen.
Provided by Kim D.
Categories Drop Cookies
Time 28m
Yield 24-36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- In a large mixing bowl, cream together butter and sugar.
- Beat in eggs.
- Combine flour and baking soda and add to creamed mixture.
- Mix well.
- Add 3/4 cup lemonade concentrate.
- Mix well.
- Drop by rounded teaspoonfuls into an ungreased cookie sheet.
- Bake for about 8 minutes, or until lightly brown around the edges.
- Do not over bake.
- Remove cookies from cookie sheet to cool on a wire rack.
- Brush each cookie with remaining lemonade concentrate and sprinkle with sugar crystals.
Nutrition Facts : Calories 196.1, Fat 8.3, SaturatedFat 5, Cholesterol 38, Sodium 113.8, Carbohydrate 28.9, Fiber 0.5, Sugar 16.6, Protein 2.3
LEMON LAVENDER COOKIES
Make and share this Lemon Lavender Cookies recipe from Food.com.
Provided by kesliemarie
Categories Dessert
Time 32m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 132.7, Fat 5.1, SaturatedFat 2.3, Cholesterol 15.1, Sodium 70.9, Carbohydrate 19.5, Fiber 1.3, Sugar 8.9, Protein 2.6
LAVENDER COOKIES
Make and share this Lavender Cookies recipe from Food.com.
Provided by chocolatecup
Categories Dessert
Time 23m
Yield 15 cookies, 15 serving(s)
Number Of Ingredients 7
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.
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