Lemon-Lavender Sugar Cookies

One of my most favorite summertime drinks is a lavender lemonade. This recipe was inspired while I was at a friends baby shower. She fresh squeezed lemons and snipped lavender from her garden. It was fragrant and flavorful just like the cookie recipe I've shared with you here.

Step 1: mix about 3 cups of evaporated cane sugar or white sugar with 2 Tbsp edible lavender blossoms in a food processor. Pulse about 9-10 times. You'll need a large bowl and wire pasta strainer. Place lavender-sugar mixture in the strainer and shake over the large bowl. This will remove most of the flower husks and any stems that may be left. Some bits will remain and that's ok. 

Ingredients:

3 sticks of butter (room temp) 

1/2 cup vegetable shortening 

2 tsp clear vanilla

4 cups evaporated cane sugar or white sugar

1/2 cup lemon juice

Zest from 2 lemons

2 tsp salt

3 large eggs

4 cups white flour mix

2 tsp Xanthan gum

1 tsp baking soda

1 tsp baking powder

Cover cookie sheet with parchment and heat oven to 325. 

Mix butter, shortening, vanilla, sugar lemon juice and zest, salt and eggs in a mixer on medium-low speed until blended. 

Mix dry ingredients in a separate bowl and add to the ingredients in your stand mixer and continue on medium-low speed until mixed. Approximately 3-4 minutes. Do not over mix!

Using a cookie scoop, portion cookies into lavender-sugar mixture and coat. Then place on cookie sheet about 2-3" apart. Be sure to keep the scoop shape for uniform round cookies. 

Bake for approximately 7 mins. As ovens and environments vary, bake until the cookies are set on the edges but not brown. Don't wait for the golden brown to start or they'll get too crunchy. 

I hope you enjoy this recipe and the many health benefits of lavender!! Thanks for checking it out!!!