Lavender Butter Cookies

Before you start, whirr a little more than 1 Tablespoon culinary lavender (we use organically grown Royal Velvet lavender) with the 3/4 cup granulated sugar in a food processor. This step is not completely necessary, but the bits of lavender are smaller and the cookies will take on a slightly lavender tinge of color. You can also make extra and save it in an airtight jar to sprinkle on muffins and cookies or even on chilled fruit such as watermelon balls.

2/3 cup butter, softened
2 cups all-purpose flour
3/4 cup sugar
1 egg
1 Tablespoon milk
1 1/2 Tablespoons culinary lavender
1 teaspoon baking powder
1 teaspoon vanilla
dash salt

Beat butter in a large mixing bowl until softened. Add about half the flour and mix well. Add sugar & lavender, egg, milk, baking powder, vanilla, & salt. Beat until combined well. Beat or stir in remaining flour. Divide dough in half, cover, and chill about 3 hours or until easy to handle.
Roll each half of the dough on a lightly floured surface to 1/8-inch thickness. Using a knife or cookie cutters or a glass dipped in flour, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheet.

Bake in a 375 degree oven for 7 - 8 minutes or until done - do not brown the cookies. Cool on the cookie sheet for 1 minute.

Remove cookies from the sheet; cool on a wire rack.

Makes about 4 dozen cookies.

ⒸCopyright 2017 Ann Marie Craig / Century Farmhouse® All Rights Reserved.