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Lavender Cookies

Lavender Cookies
"I am a wedding and event planner," writes field editor Glenna Tooman of Boise, Idaho. "One of my brides served these unusual bookies at her reception, and I had to have the recipe. You can guess what her wedding color was!"
84 ServingsPrep: 30 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/4 cups all-purpose flour
  • 4 teaspoons dried lavender flowers
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Directions

  • In a large bowl, cream the shortening, butter and sugar until light
  • and fluffy. Add eggs, one at a time, beating well after each
  • addition. Beat in extracts. Combine the flour, lavender, baking
  • powder and salt; gradually add to creamed mixture and mix well.
  • Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly
  • coated with cooking spray.
  • Bake at 375° for 8-10 minutes or until golden brown. Cool for 2
  • minutes before removing to wire racks. Store in an airtight
  • container. Yield: about 7 dozen.
Editor’s Note: Dried lavender flowers are available from Penzeys Spices. Call 1-800/741-7787 or visit www.tasteofhome.com for a Web site link.
© Taste of Home 2009 Tasteofhome Logo

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Lavender Cookies (continued)

Nutrition Facts: 1 cookie equals 46 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 31 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
© Taste of Home 2009 Tasteofhome Logo