Someday I’m going to have a Jane Austen themed ladies night where my friends and I will dress elegantly, giggle over tea and crumpets, and watch Pride and Prejudice. It is going to be splendid.
I’m also going to make this brand new recipe I’ve tried out today. It is so deliciously appropriate for a tea party like gathering, and it reminds me of something I would eat while chilling with the Bennet sisters. Until then, however, our friends who join us for a monthly Bible study will be enjoying these uniquely flavored cookies over our discussions.
I’ve been experimenting a lot with lavender lately since I have such a huge bag of it sitting in my cabinet (no matter how much I use, that bag seems to remain constantly full!) . A couple months ago I made lavender cupcakes with honey frosting, and this past week I created lavender hamentashen with rosewater jelly for Purim. It’s a very unique flavor that isn’t widely used, but once I started working with it regularly I realized that it really brings a wonderful touch to baked goods. Not only that, but it smells so incredibly fresh and scrumptious it becomes rather comforting to work with.
What You Need:
(For The cookies)
1/2 cup melted butter
1 cup sugar
2 tbs lavender (chopped finely)
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
(For The Icing)
3cups powdered sugar (possibly more)
6 tsp water
6 tsp rose water
Preheat oven to 375 degrees F.
Combine melted butter, sugar, and eggs into a bowl. Gently stir in lavender. Add flour, baking powder and salt.
Spoon cookie dough onto well oiled cookie sheets. Bake for 10 minutes.
While cookies are baking, prepare the icing by combining powder sugar, water, and rosewater. If the consistency is too runny, add more powder sugar.
Once cookies are out of the oven and cooled, spread icing over cookies. A little goes a long way since the icing is going to be rather strong (you can adjust the strength of the flavor by adding more or less rosewater to the icing recipe).