Lavender Butter Cookies

These cookies have become a staple at our events. We’ve served them to accompany our Muse (Early Muscat with Early Muscat Grappa). But Haley has also been selling them to raise money for her college fund since she was 6 or 7 — a dozen for $5. As you might imagine, she’s done quite well and has turned into quite a little sales person.

View Instructions

Servings

3 dozen 1″ cookies

Ready In:

24hrs from scratch; 30 minutes active

Calories:

610

Good For:

Lunch

Inroduction

About this Recipe

By: John Doe

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Ingredients

3 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1 1/2 cup (3 sticks( unsalted butter, at 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 wrap; refrigerate overnight.

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.

Refrigerate any unused dough tightly wrapped for up to a week. Dough can be frozen for up to 4 weeks.

Nutrition

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Protien 35% 35%
Carbs 76% 76%
Calories 12% 12%

Step by Step Instructions

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Step 2

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Step 3

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People Who’ve Made This

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