Green Acres Lavender Farm
Cookies & Lemonade
Lavender Shortbread Cookies
3/4 lb. Butter softened
1 1.2 tsp Green Acres Culinary Lavender
2/3 cup sugar
2 1/3 cup flour
1/4 tsp. salt
1/2 cup cornstarch
Preheat oven to 325. Cream/whip butter, sugar and lavender in an electric mixer, until fluffy (the fluffier the better). Combine flour and salt, add butter mixture and beat until the dough starts to hold together, then finish with your hands. On a lightly floured surface, shape the dough into a roll about 1 1/2 inches thick in diameter, wrap in wax paper and chill in refrigerator for about one hour or until firm. Slice dough into rounds about 1/2 inch thick. Place one inch apart on an ungreased baking sheet, bake about 20 -25 minutes or until cookies are lightly colored around the edges. Cool on baking racks. You can add mint and lavender powder sugar to the top as desired. To dust with Lavender Powdered Sugar, put a few lavender flowers in a sealed jar with 2 cups powered sugar for 1 day before use.
Lavender Lemonade
Makes 6 cups
1 cup sugar
1 tablespoon dried Green Acres Culinary Lavender
1 cup freshly squeezed lemon juice, strained
Combine sugar with 2 ½ cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar. Add lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 2 minutes (and up to several hours). Strain the mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and 2 ½ cups water. Stir well and watch lemonade change color. Pour into tall glasses half filled with ice or refrigerate until ready to drink.
* You can also use frozen lemonade or limeade and steep the lavender bud for three minutes, strain and use water to mix with frozen mix.
