I bet I am not the only one that is drawn for the smell of lavenders. That very special smell of those tiny, wonderful colored flowers has been kept in little sachets in our drawers to give fresh smell for years. In fact I love them so much that when my mom told me that she was having lavender sachets made for our wedding favor, I just thought “mom still knows me!”

Recently I have been seeing recipes using dried lavender blossoms used in icing or flavoring cookies. About 4 months ago in a Turkish forum I belong to, a friend wrote this recipe that I am about to share noting that it was an old recipe taken from Roz Denny. In that recipe it was calling for ordinary sugar but I chose to make my own lavender scented sugar first to give the cookies more of the flavor I was hoping to get. Lavender scented sugar is made the same as one would make vanilla sugar— mix sugar + dried lavender blossoms, put in a tight sealed jar and keep in a dry/dark place for some time. The longer you keep the heavier the scent would be. I think you can make your own recipe for the sugar to lavender propotion; I chose to use a tablespoon of lavender blossoms to a cup of sugar. That mix was in our pantry for 4 months—I do not think you need to wait that long, I simply forgot that I made the mix!

One thing you have to make sure is to get the dried lavender blossoms that are free of chemicals—do not go to a flower shop for instance. Either grow your own :) or get it from baking aisle of your store.
Now the recipe:

• 5/8 cups of unsalted butter, in room temperature


• 1/2 cup (lavender scented) sugar, pulverized in a food processor


• 1 egg, beaten well in a separate bowl


• 1 Tbs dried lavender blossoms


• 1 1/2 cups of self-rising flour

For the self-rising flour: add 2 tsps baking powder and a bit of salt to flour to make the total amount to be 1 1/2 cups—do not add more.

1. Preheat oven to 355F (180C)


2. Mix the butter and sugar until resembles cream


3. Add egg and beat well


4. Add lavender blossoms and flour, mix well


5. Line the baking sheet with wax paper and oil it as well. Using two tablespoons, drop a piece of a rounded dough, flatten it. (I used our icecream scoop for this and mine ended up a bit too big, resulting in 8 cookies, I suggest making small rounds)


6. Bake for 15 – 20 mins, until golden brown. Let it cool on cookie sheets and enjoy!

This entry was posted on Sunday, June 4th, 2006 at 2.25 pm and is filed under Cookies, Tea Time. You can leave a response, or trackback from your own site.