My husband shared this recipe at sweet beet and green bean with me and I knew I would have to make them for him. He drinks a lot of tea. I mean a lot. He wore out our electric kettle a few weeks ago and I had to run out and buy him a new one. :)
Anyway... back to the cookies. It is a vegan recipe which I think is great. I am not vegan, and I didn't want to buy special ingredients to make cookies when I had butter and milk in the house, so I decided to make them the non-vegan way. I found this lemon sugar cookie recipe and combined the 2 recipes together!
The perfect summer cookie!printable recipe
Lemon Lavender Cookies- recipe combined from sweet beet and green bean and MyRecipes.com
1 c (1/2 lb.) butter, at room temperature
2 c sugar
2 large eggs
1 t grated lemon peel i used the whole lemon
2 T lemon juice
1 T milk
1 t vanilla
5 c all-purpose flour
4 t baking powder
1/2 t salt
1/4 c sugar and 1-3 t finely chopped lavender
In a bowl, with an electric mixer on high speed, beat butter and sugar until smooth and light. Beat in eggs, lemon peel, lemon juice, milk, and vanilla until well blended, scraping down sides of bowl as necessary.
In another bowl, stir together flour, baking powder, and salt. Stir or beat into butter mixture until blended. Wrap dough in plastic wrap and chill until firm, at least 2 hours, or up to 3 days.
Unwrap dough and roll the dough into 1 inch balls.
Roll the balls in sugar and lavender.
Press using your hands or a glass.
Sprinkle a little extra sugar/lavender on top.
Bake on greased pan or cooking parchment-lined baking sheets.
Bake cookies in a 350° oven until edges are golden, 10 to 14 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to wire racks to cool completely.
I made 55 cookie balls with this recipe. I only bake what I need and....
Freeze the rest of the balls before they get the sugar and lavender treatment.
I love having these ready to bake in the freezer.