Victorian Lavender Cookies

Cookies are a year round favourite but during the holiday season they appear at every event, at holiday bake sales and are given as gifts. They come in all shapes, sizes and flavours. Many have fond memories of helping their Mom or Dad bake holiday cookies. Who can resist warm cookies fresh out of the oven?

Victorian Lavender Cookies

My newly planted lavender plants did not produce enough flowers for drying this year so I bought two packages of dried lavender flowers when I was at World Market. It is quite difficult to find dried lavender flowers in our small corner of the world. The health food store will order them in for me but I've yet to find them readily available in the the grocery stores. Lavender is one herb that many do not think to cook with yet it is delightful! It is an ingredient in one of my favourite herb blends, Herbs de Provence.

Pictured are Victorian lavender cookies with rose water icing. Rose water is another ingredient that many do not think to use. The combination of the lavender and rose water make these cookies decedent! This unique cookie is a sure winner, one you will want to make often.

Victorian Lavender Cookies

½ c butter
1 c organic sugar
2 eggs
1 tsp lavender
1½ c unbleached flour
2 tsp baking powder
¼ tsp salt
¼ pure vanilla
rose water icing

Preheat oven to 375ºF. Place the butter and sugar in KitchenAid® stand mixer bowl or similar. Cream together. Mix in eggs then remaining ingredients except for icing. Drop by rounded teaspoons onto Silpat or parchment paper lined cookie sheets. Bake about 15 minutes or until edges are golden. Remove from oven. Place cookies on cooling rack. Spread icing over the cookies after they have cooled. Allow the icing to set up before placing on serving plate.

Rose Water Icing

2 c icing sugar
5½ tsp water
6½ tsp rose water

Place ingredients in small mixing bowl. Mix with a fork until icing is smooth.