Lavender Vanilla Lemon Drops Recipes

THE BEST LAVENDER SUGAR COOKIES EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper and grease the paper.
• Whisk flour, sugar, and baking powder in a bowl. Stir butter and egg into flour mixture until smooth; add vanilla extract and lavender. Gently mix again until thoroughly combined.
• Drop cookie dough by tablespoon about 2 inches apart onto prepared baking sheet.
• Bake in the preheated oven until cookies are fragrant and edges turn light golden brown, 10 to 15 minutes.

LEMON DROPS

Steps:

• Preheat oven to 375°F Line 2 large cookie sheets with parchment paper. Set aside.
• In the bowl of an electric stand mixer, beat the butter or margarine and the sugar on high speed, until smooth and creamy. Add the egg yolk and vanilla and lemon extracts. Mix for 1 minute, scraping down the sides.
• In a medium bowl, sift the flour and salt together. Add half the flour mixture to the egg mixture. Add the milk and then the remaining flour mixture. Mix until just combined. Set aside.
• Place the dough between two pieces of parchment paper and, with a rolling pin, flatten to 1/4-inch thickness. Using the top of a spice jar or a 1 1/2-inch round cookie cutter, cut out cookies. Re-roll the scraps into another mound of dough to be rolled out.
• Place the rounds 1 1/2 inches apart on the prepared cookie sheets. Bake for 10 - 12 minutes or until golden. Remove from oven and let cool for 10 minutes.
• Fill a fine mesh sieve with the confectioner's sugar. Hold it over the cookies and tap the sieve lightly with a fork or spoon to shake out the sugar, completely covering the cookies.
• When the cookies are completely cool, turn 1 cookie over, spread a small dollop of lemon pie filling on each and top with a second cookie to form a sandwich. Repeat with remaining cookies until all cookies are used up.

LAVENDER LEMON BARS

Steps:

• Preheat your oven to 350 degrees F.
• In the bowl of your electric mixer, beat the butter, flour, powdered sugar and vanilla extract until combined. It will be crumbly. Press it into a 9x13 inch baking dish. Bake it for 20 minutes, until slightly set.
• While the crust is baking, whisk together the sugar and dried lavender. You can even do this a few days ahead of time to really flavor the sugar!
• In the bowl of your mixer, beat together the 4 eggs and lemon juice. Beat in the lavender sugar, flour, lemon zest, vanilla and lavender extracts. Beat in the salt until combined. Pour the filling over the crust.
• Bake for 25 to 30 minutes, until the top is slightly cracked and set. The inside filling will still be somewhat soft and curd-like! Sprinkle the lemon bars with powdered sugar. Let cool completely before slicing.
• I like to store these in the fridge because they are delicious cold! You can always keep them at room temperature and slice too - they will be softer! Still delish.
• Note: if you don't want to use the dried flowers, you can up the lavender extract to 1/2 teaspoon. If you don't want to use the extract, you can increase the dried flowers by an extra 1/2 teaspoon and also let the lavender sugar sit for a day or two!

LAVENDER & VANILLA LEMON DROPS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Cream butter and sugar.
• Stir in eggs - make sure butter, sugar, and eggs are completely blended.
• Stir in vanilla seeds and vanilla extract.
• Fold in lemon juice and zest.
• Gradually stir in lavender, make sure to mix well.
• Mix flour, baking soda, salt, and cream of tartar and slowly mix into wet mixture.
• Chill for 1 hour.
• On a fully prepped cookie sheet, drop cookies by the spoonful about 1 inch apart.
• Bake at 375 for approximately 10 minutes.