Lavender Cookies with Rose Water Drizzle

This is not the everyday, lunchbox type of cookie.  This is the cookie you put a sign next to with the name on it, and listen to the oohs and ahhs and hmmms when it is sampled.  These cookies are buttery and with no added extract have a very light lavender flavor.  The rose water icing should be added sparingly; it is better even to make the icing the day before to let the rose fragrance mellow some.  You don’t want cookies that taste like hand lotion.

That said, these are fun to make, smell great, taste good, and are perfect for teatime or to bring to a ladie’s function.  Don’t forget the sign.

Most lavender recipes require dried blossom.  This recipe calls for dried leaves.  If you don’t have dried leaves, you can set a few sprigs in the sunshine on a hot day, or dry them at lowest temperature in the oven or toaster oven.  My toaster oven has a ‘dehydrate’ setting, and it did an admirable job drying some fresh sprigs.  You don’t want nasty bits of leaf in your cookie.  Use a mortar and pestle to grind up the dried leaves.  The result should be like fluff.  Yep.  It doesn’t powder, it fluffs.

Rose water can be found at International markets, some grocery stores, many liquer stores, or online.  If you can’t find it, or just don’t like the smell or taste of rose, then leave the icing unflavored, or add a drop of vanilla.

Lavender Cookies with Rose Water Drizzle
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
 
An English teatime-type cookie.
Ingredients
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons lavender, crushed until fluffy
  • 1½ cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • For icing:
  • 2 cups powdered sugar, sifted
  • 5 - 6 teaspoons water
  • 6 teaspoons (or less... try it!) rose water
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, cream together the butter and sugar.
  3. Add the eggs.
  4. Add lavender, flour, baking powder and salt.
  5. Drop by small teaspoonfuls onto an ungreased cookie sheet. Leave space between for spreading.
  6. Bake 10 -12 minutes, until edges begin to turn brown.
  7. Cool on racks.
  8. To prepare icing, mix the powdered sugar with water and rose water until it has a nice, non-globby drizzly consistency.
  9. Drizzle over cooled cookies.

 

 

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