Lavender Lemon Sugar Cookies are so dainty and pretty! Summer in a cookie! Plus they are simple to make and delicious to eat!
If you have lavender in your garden, you can use it to make the lavender sugar. You can dehydrate the buds in a dehydrator, or to make it easy, use your microwave. Place stems of lavender on a paper towel and microwave on high for about 1 1/2 minutes. When the buds are brittle, they are ready to use.
Cream the butter, lavender sugar and vanilla. Add the flour and salt. Combine to form a ball. Roll between two sheets of floured parchment and cut out the cookies, using a 3 inch circle cookie cutter. Place in freezer for about 10 minutes.
Brush each cookie with beaten egg white, then sprinkle with lavender sugar. You can also add a bit of coarse sugar to the top, if desired.
If using edible flowers to make extra fancy, gently push them into each cookie to adhere. Bake until the cookies are lightly golden brown. These are flowers from our garden that I dried using a microwave flower press.
I love gardening, flowers and baking…so these recipe involves all of those in one project. These buttery shortbread cookies are amazing -with hints of lavender and lemon in each one.
You could also top with fresh edible flowers – like pansies -to serve.
Looks like a tray of cookies just waiting for a tea party!
A simple summery delicious cookie! Plus you get to be creative with flowers and sugar!
For the recipe and complete instructions, click on the link below:
https://www.halfbakedharvest.com/lavender-lemon-sugar-cookies/
If you want to try drying your garden flowers in the microwave, click on the link below:
