PEC Lavender Farm

* This recipe shared with us by Emily Nash of Consecon. These delightful treats were a hit at our 2014 Lavender Festival. Thank you, Emily! *

1 tbsp Lavender Florets – Hidcote
¾ cup + 1 tbsp white sugar
½ cup butter, at room temperature
1 large egg
Zest of 1 lemon
½ tsp vanilla
1 ¼ cups flour
1 ½ tsp baking powder
¼ tsp salt

  1. Blend lavender florets and 1 tablespoon sugar in a spice blender or coffee grinder until fine. Transfer to a large bowl.
  2. Add butter and remaining ¾ cup sugar. Beat with electric mixer until smooth. Beat in egg, lemon zest and vanilla.
  3. Sift together flour, baking powder and salt. Add to the butter mixture and beat until blended. Cover with plastic wrap and refrigerate for 3 hours (or in freezer for 45 minutes) until the dough is well chilled.
  4. On lightly floured surface, roll dough into two long logs 1 inch thick. Wrap in plastic wrap and refrigerate 1 hour to firm up dough for slicing.
  5. Preheat oven to 325˚F. Slice logs into ½ inch rounds and place on cookie sheet. Dust with coarse white sugar and lavender florets for and added touch.
  6. Bake for 8 to 12 minutes or until cookies are just golden at the edges.