- 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
- 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.
Reviews for Lavender Cookies
"I followed this recipe using rosescott advice of using one egg and one egg white. And because some of the other review's I only used 2 teaspoons of lavender. These cookie's are wonderful, but next time I will use the full amount of lavender called for. I bought HoosierHill Farm Lavender from Amazon and it is really good, clean culinary lavender."
"I followed this recipe exactly, except I always just use one egg and one egg white. a tip from Cook's illustrated. They were perfect, soft, chewy and full of lavender flavour but not to much. I used a full tablespoon of lavender as I didn't have a tsp measuring. Always rotate your cookie pans half way through too to ensure even cooking. Great recipe and will make again!"
"Sorry people...it is called culinary Lavender. I wrote eatable rather than edible or culinary."
"One absolutely needs to use eatable lavender. You cannot use just any kind. I learned this a long time ago. Perhaps that is why the cookies taste like soap."
"I really enjoyed the taste of these cookies.I tasted lavender cookies in England. I believe it was shortbread ones though. Toh has a recipe for these too. They don't taste soapy, but if you use lavender as I do then that is what comes to mind. Try them!"