Makes about 3 dozen
At an open house, we served gallons of Lavender Lemonade made by steeping 1/2 cup dried lavender flowers in 1 quart boiling water for a few minutes, straining, and using the strained liquid to make up part of the water for 1 gallon reconstituted frozen lemonade. The unexpected fragrance and flavor led us to try these Lavender Cookies at our next party. The cookies have become equally as popular.
• 1 cup butter
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 cups flour
• Lavender Sugar (below)
1. Cream the butter and sugar. Gradually add the salt and flour. Mix thoroughly. Chill the dough for 1 hour, or until it is firm enough to handle.
2. Preheat the oven to 350 degrees. Form the dough into 1-inch balls and roll them in Lavender Sugar. Press each ball with your thumb. Place them on ungreased baking sheets and bake 12 to 15 minutes. Cool on racks.
• 1 cup dried lavender blossoms
• 1 cup sugar (coarse, if available)
1. Mix thoroughly. Keep mixing this as you use it; it tends to separate.
Bertha Reppert and her family have been introducing other people to the pleasures of herbs for more than twenty-five years. All manner of herbal sweets and treats are standard fare at the family-owned Rosemary House in Mechanicsburg, Pennsylvania, one of America’s oldest herb shops. Bertha is also an author and teacher of renown in the herb world. Her daughter Nancy owns Sweet Remembrances, a teahouse and catering service that specializes in herb cookery with edible flowers. Through countless garden parties, afternoon teas, and workshops, the Repperts have developed a large repertoire of special recipes, from which these cookie concoctions are drawn.
Click here for the main article, Herbs in the Cookie Jar.
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