Make store bought cookies fancy using the flowers and
lemons from your own backyard!
1 package of sugar cookies (should make 3 dozen
cookies)
[Additional ingredients called for by cookie packaging, such as egg or butter]
2 tsp of fresh English lavender, minced (best to use it right after it blooms)
Zest from one lemon
1 tsp vanilla
In a large mixing bowl or your KitchenAid, combine package of cookies with other necessary ingredients call for by packaging, lavender, lemon zest and vanilla. Split dough into two balls and refrigerate for about 20 minutes.
[Additional ingredients called for by cookie packaging, such as egg or butter]
2 tsp of fresh English lavender, minced (best to use it right after it blooms)
Zest from one lemon
1 tsp vanilla
In a large mixing bowl or your KitchenAid, combine package of cookies with other necessary ingredients call for by packaging, lavender, lemon zest and vanilla. Split dough into two balls and refrigerate for about 20 minutes.
Preheat oven to 350 degrees.
On a floured surface, roll out dough to about ¼” thick. Using a cookie cutter, cut out cookies and place on an ungreased cookie sheet. Bake cookies for 5-7 minutes, until edges turn golden brown.
Let cookies cool for one minute before transferring to a wire rack to let cool completely.
Note: It worked best to work with the dough in two batches, otherwise it gets too soft and sticky, making it difficult to handle and roll out.
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