Mother Earth Living

Lavender in the Kitchen: Lavender Lemon Cookies

From sweet dishes to savory meals, this versatile herb is a kitchen essential.
By Kris Wetherbee
June/July 2004
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Makes about 24 cookies
Years ago, while visiting a lavender grower, I was served a cookie lightly laced with lavender. The grower moved before I could ask for her recipe, so I experimented with my own until the batch came out just right.

  • 1/2 cup butter or margarine, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 tablespoon lemon juice
  • 1/4 ¬†teaspoon almond extract
  • 1 1/2 ¬† cups flour
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon dried lavender flowers
  • 1 pinch salt, if desired
  • Powdered sugar for sprinkling
  1. Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar together until light and fluffy. Whisk or beat in the egg, lemon juice and almond extract until well blended.
  2. In a separate bowl, mix together flour, lemon zest, lavender and salt. Add the dry mixture to the creamed mixture and blend together to form a soft ball. Drop by teaspoon onto a nonstick cookie sheet, then flatten slightly with the back of a spoon.
  3. Bake 8 to 10 minutes or until cookies are lightly browned. Transfer cookies to a wire rack to cool, then sprinkle with powdered sugar.

Click here for the original article, Cooking with Lavender .

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