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Lavender Butter Cookies


3 cups plus 2 tablespoons all purpose flour
1 teaspoon salt
1 1/2 cup (3 sticks) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
6 large egg yolks
1 teaspoon vanilla extract
1 tablespoon dried lavender blossoms


Whisk flour and salt in a medium bowl. Using electric mixer with a large mixing bowl, beat the butter and sugar until smooth. Add egg yolks one at a time, beating until blended after each addition. Add vanilla; beat one minute. Stir in flour mixture just to combine. Stir in lavender blossoms. Beat dough until creamy, about two minutes. Gather dough into a ball. Divide dough into four portions; flatten each into a disk. Wrap disks in plastic; refrigerate over night.

When ready to bake, preheat the oven to 375°. Roll the chilled dough out to 1/8" to 3/16" thickness. Cut into 1 inch wafers. Bake on an ungreased cookie sheet until lightly brown, about 10 minutes.

Makes 3 1/2 dozen 1-inch wafers.

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