Lavender Butter Cookies
1 cup unsalted butter, softened
2/3 cup sugar
1 tablespoon lavender buds
1 tsp vanilla extract
***1 tsp lavender extract (opt)
1/2 tsp salt
2 cups flour
***Lavender extract: Place 2 tbls of lavender buds in glass jar. Add enough vodka to cover buds. Let sit in dark place for two weeks or more shaking daily. Strain out buds and use extract in your favorite recipes.
Preheat oven to 325 degrees.
Cream butter and sugar. Mix in extract(s) and salt and lavender buds. Add flour in increments until well mixed. If mixture is too dry, add 1 tbls of water.
Roll dough into one inch logs and roll in sugar. Wrap in plastic wrap and place in refrigerator for a few hours. Slice cookies into 1/4 inch slices and place on cookie sheet.
Bake for 18-20 mins until you see just a hint of brown on the edges.
Makes approximately 3 dozen
Lavender Lemonade (served at the farm)
2 cups water
1 1/4 cups sugar
1 tbls to ¼ cup lavender buds (depending on preferences – we use ¼ cup)
1 ½ cups lemon juice (bottled)
Boil water and add sugar and lavender bud. Stir and steep buds for an hour (I steep over night). Pour liquid through sieve to remove lavender buds. To this simple syrup add 1 ½ cups lemon juice and 3 cups of water or 2 cups of water and about 2 cups of ice cubes.
If you prefer sweeter lemonade, add 1/4 cup more sugar to the simple syrup.
This is delicious served with vodka or coconut rum for a summer cocktail (for those of legal age, of course!