Honey Lavender Cookies Recipes

HONEY LAVENDER COOKIES

Steps:

• In a large bowl, cream together butter and honey until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, lavender, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. I prefer a soft, thicker cookie, but this is your preference. Cut into shapes with any cookie cutter. A honey bee cookie cutter is particularly appropriate, but your favorite shapes will do. Place cookies 1 inch apart on un-greased cookie sheets, covered with parchment or a non-stick silicone baking mat. Bake 6 to 8 minutes for thinner cookies, 8 to 10 for thicker cookies. Cool completely before eating. The honey and lavender flavor doesn't really come through until they're completely cooled.

EASY LAVENDER COOKIE RECIPE

Steps:

• Mix the granulated sugar with the lavender buds and place them in a sealed jar. Leave for at least a week, and sift the lavender buds out before using the sugar in this recipe. The amounts given are to make enough lavender sugar for this recipe but feel free to make more as it stores well. Also, if you don't have time to make lavender sugar, you can make this recipe using plain granulated sugar*.
• Beat the melted butter, honey, and lavender sugar until smooth.
• Next, beat in the egg and vanilla.
• Mix in the flour, baking soda, and salt until well incorporated.
• The dough will be very soft so refrigerate for at least thirty minutes and until it has firmed up. Cover with cling film or a beeswax food wrap.
• Preheat the oven to 350°F / 175°C (165°C for convection ovens)
• When the oven is hot, take two Tablespoon-sized pieces of dough (about 50-60 g) and shape them into balls.
• Flatten them with the palm of your hand and then roll in the coarse-grained sugar, coating the whole cookie. Sprinkle the tops with lavender buds and gently press them into the cookie.
• Place the cookies onto a sheet, allowing a full cookie's spacing between each. Any closer and they'll melt into one another as they bake.
• Bake on a baking sheet for 10 to 15 minutes or until the edges are crispy and light brown in color. They'll still be soft when you take them out so let them cool to room temperature before eating.
• Once cooled, store in a sealed container for up to a week at room temperature. In the refrigerator, they can last up to a month.

LAVENDER COOKIES

Steps:

• Preheat oven to 375°. Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. In a separate bowl, whisk flour, lavender, baking powder and salt; gradually beat into creamed mixture. , Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake until golden brown, 8-10 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.