I first posted this recipe in the spring but did not want anyone to miss it so I am reposting! It is a wonderful tea cookie and freezes well.
These cookies are a must for your teas and everyone will love them. If you grow your lavender (as I do) make sure it is pesticide free if you use it in your recipes. Otherwise, you can order food grade lavender online for your cooking needs. I have replaced the butter in my recipes with "I Can't Believe It's Not Butter" cubes. I find it works and tastes great while reducing the fat. I suppose you could replace the sugar with splenda but I prefer to use sugar in the recipe for these cookies.
Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon lavender, crushed
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
For Icing:
2 cups powdered sugar
5 1/2 teaspoons water
6 1/2 teaspoons rose water (can be found in most specialty or grocery stores)
Yields about 4 dozen cookies
Preheat oven to 375 degrees.
Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt.
Drop by teaspoons onto an ungreased cookie sheet. Bake for about 10 minutes.
While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose water. Drizzle over the cookies after they have cooled.
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