it really feels like spring now. we have had lots of rain in midland, and i can see crocus blooming in my yard — the grass is greening, and my garden club had a meeting yesterday.
our club’s speaker was from the mt. hope herb farm. as one of the hostesses for the meeting, i brought a couple of recipes that included herbal flavors and tastes.
i have changed this recipe a bit from the original given to me by Donna Frawley. the first time i made the recipe, it seemed to have too much of a lavender flavor. so, i have decreased the amount of culinary lavender, and it was perfect.
the dough is very sturdy, rolls out well and bakes perfectly. it does not crumble and would probably work with other types of herbs. i would experiment on the amount added, as too much would over power the cookies.
to make these cookies:
mix 1/2 cup butter, with 1/4 cup Crisco along with 1 cup sugar, 2 eggs, and 1 teaspoon vanilla. cream together well. i used room temperature butter and Crisco.
next, blend in 2 1/2 cups flour, 1 teaspoon baking powder, 1 teaspoon salt, and 2 tablespoons lavender. cover and chill the dough for one hour.
preheat the oven to 400 degrees. roll dough out to 1/8 inch thick on a lightly floured surface. cut into desired shapes and place on a non greased cookie sheet pan. bake for about 8 minutes or until lightly browned. the recipe makes less than three dozen cookies.
i rotated the cookies half way through the baking time.