lavender lemonade and lavender cookies

Mio, MI
Updated on Oct 25, 2011

The perfect combo for any summer gathering. The coupling of Lemon and Lavender is enchanting

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Ingredients

  • LAVENDER LEMONADE
  • 2 1/2 cups water
  • 1 1/2 cups sugar
  • 1/2 cup lavender flowers
  • 2 1/2 cups water
  • 1 cup lemon juice
  • - ice cubes
  • LAVENDER COOKIES
  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract or lemon extract
  • 2 3/4 cups flour
  • 1/2 teaspoon each: baking soda, baking powder, and salt
  • 1 tablespoon lavender flowers (dry ir 1 1/2 tablespoons fresh)
  • ICING
  • 1 1/2 cups powdered sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract or lemon extract
  • - enough milk to make a thick frosting
  • 1 tablespoon lavender flowers
  • 1 - drop each: blue and red food coloring if desired

How To Make lavender lemonade and lavender cookies

  • Step 1
    Lavender lemonade First, heat the first measures of water and sugar to a boil until the sugar dissolves. Add lavender and let the mixture cool to room temperature. Strain out the lavender. In a pitcher, add lavender infusion to second measure of water and lemon juice. Stir and add more sugar to taste. Chill and serve lemonade over ice. Serves 6-8
  • Step 2
    Lavender cookies Cream shortening, sugar and eggs together, add sour cream and vanilla. Stir in sifted dry ingredients including flowers. Cover with plastic wrap and chill overnight in refrigerator. Drop by tablespoon on greased cookie sheet and bake 12-15 minutes at 350°F oven or when cookies are light brown & spring back when touched. Keep dough in refrigerator while baking. Cool on rack immediately. When cool, use butter knife to ice the cookies. Store in plastic bins in a cool place. Makes a soft cookie NOTE: if the color of lavender doesn't leach into the icing you can add a drop of red and blue food coloring

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