The transition from one season to the next is bittersweet. I love this time of year when fall is pending and summer lingers for a few more days. It’s the perfect weather to enjoy the porch. Consider this your invitation to drop in and try some Lavender Tea Cookies. Sit for awhile and we can share stories, a few hopes and some dreams.
Lavender grows well in our garden. It’s very easy to propagate, thus it abounds in our yard. When you brush against it, it releases a fragrance that will make you smile. I love to add lavender to a fresh flower bouquet, tuck a few sprigs in a gift basket, or feature it in pretty glasses in the kitchen window. It’s evergreen goodness gives form to the garden in all seasons. I’ve tasted a few recipes with lavender in them and have loved each one! Lavender lemonade, lavender tea bread, and peach lavender cake, to name a few.
Before I share the cookie recipe, I would like to tell you about the young baker who introduced us. It was a Wednesday night in May and we were waiting for the prayer meeting to start. Sweet hands passed me a dressed up mason jar tied with an artful tag and filled with beautiful cookies. This talented young gift giver has a servant’s heart, an engaging smile and a desire to learn and try new things. I had shared some lavender cuttings with her family the previous year, which had grown into healthy plants in their well tended garden. She knew it was my birthday and had searched for a recipe that would include lavender. After finding a fitting recipe, she baked them to perfection, filled the useful jar, topped it with pretty fabric, tied it with lace & ribbon, and added a book page tag to bear her calligraphy inscription. The monogrammed old fashioned clothes pin was the perfect finishing touch. It was a very thoughtful birthday gift! I.could.not.stop.eating.them. Aren’t gifts from the heart the best?
Decadent lavender cookies topped with lemon icing and garnished with lavender buds
- 4 eggs
- 1 cup butter, room temp.
- 2 cups sugar
- 3 cups flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. lavender leaves
- 1.5 cups powdered sugar
- 1 T lemon juice
- 1 tsp. water (add if needed to get the right consistency for icing)
- Preheat oven to 375 degrees.
- Grease baking sheets if needed. (I use baking stones and don't grease them)
- Cream sugar and butter with electric mixer or food processor until well blended. Add eggs and stir until smooth.
- Sift dry ingredients and mix in separate bowl.
- Finely chop the lavender leaves and add to dry ingredients.
- Pour liquid into dry ingredients and stir until just mixed.
- Drop 1 T dough onto baking sheets.
- Bake 12 or more minutes until outside edges are brown.
- Cool completely on wire racks.
- Ice and garnish with fresh or dried lavender buds
Adapted from Grandma's Lavender Cookies www.cakenknife.com
This recipe reminds me of snicker doodles.
It was fun to pull out dishes that would look pretty on this piece of tapestry. I love thinking about the people that contributed to this cozy setting. The pitcher is a treasured gift from a sweet family member, the cake plate is a gift from a dear friend, the table and chairs are a gift from family member friends, and the shabby chic chandelier is a gift from someone I bought a larger chandelier from.
“I thank my God in all my remembrance of you…. making my prayer with joy….And I am sure of this, that he who began a good work in you will bring it to completion at the day of Jesus Christ. It is right for me to feel this way about you all, because I hold you in my heart, for you are all partakers with me of grace….” Phillipians 1:3-7
This is a great passage to spend some time on. Don’t take my word for it, read it for yourself and see what leaps off the page and speaks to you.