Recipes

Purple Rain Lavender Farm, LLC.

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Lavender Sugar cookies with lavender buds

Ingredients

· 1 cup unsalted butter - softened

· 1 1/2 cup confectioners sugar

· 1/2 tsp lavender vanilla extract

· 1 large egg

· 2 1/2 c flour

· 1 tsp baking soda

· 1 tsp cream of tartar

· 1/4 tsp salt

· 2 tbsp. culinary lavender

1. Cream together the butter and sugar

2. Add the vanilla and egg and beat well.

3. In a separate bowl mix the flour,

baking soda, cream of tartar and salt.

4. Add the flour mixture to sugar

and egg and mix well.

5. Stir in the lavender buds

6. Transfer to a sheet of plastic wrap and roll into a log.

7. Refrigerate at least 2 hours or overnight.

8. Slice log into 1/4 inch slices.

9. Place on cookie sheet and bake at 350 for 8 to 10 minutes.

CHEWY WHITE CHOCOLATE LAVENDER COOKIES

Chewy White Chocolate Lavender Cookies are an indulgent, lovely dessert any time of year but, especially great for Valetine’s Day. Try them with some tea, coffee, or hot chocolate for a sweet luscious treat.

Ingredients

2 and 1/2 cups of all-purpose flour

2 teaspoons cornstarch

¾ teaspoon baking soda

½ teaspoon salt

1 and ¼ cups of white sugar

2 teaspoons culinary lavender

8 tablespoons unsalted butter (room temperature)

¼ cup coconut oil

1 large brown egg

1 cup white chocolate chunks or chips

Instructions

Preheat oven to 375 degrees. In a small bowl, combine the flour, cornstarch, baking soda, and salt. Set aside. In a food processor, process the sugar and lavender for 20 seconds, until the lavender is chopped up bit and well incorporated with the sugar. In a large bowl, use an electric mixer to beat together the butter, coconut oil, and lavender sugar until the mixture is smooth. Add in the egg and beat until fluffy. Slowly add in the flour mixture and beat on low until just combined. Stir in the chocolate chunks (should be fairly small pieces if using chunks). Scoop the dough into medium-sized balls onto parchment paper lined baking sheets. Place at least two inches apart. Place in the oven on bake for 12-14 minutes. Allow to cool for 10 minutes on the baking sheet before transferring to a wire baking rack to finish cooling,