Lavender Cookies

½ cup shortening
½ cup butter softened
1-1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
4 teaspoons dried Hope Hill Lavender Farm culinary lavender
1 teaspoon baking powder
½ teaspoon salt
Optional addition: White chocolate chips 1 – 2 cups per batch.

Directions:

In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, lavender, baking powder and salt; gradually add to creamed mixture and mix well.

Drop by round teaspoonful 2 in. apart onto baking sheets lightly coated with cooking spray.

Bake at 350° for 8 – 10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Store in an airtight container. Recommend test your oven. I cook for 5 minutes to keep cookies soft.

84 servings (7 dozen) Prep: 30 minutes Bake: 10minutes/batch

Nutrition facts without white chocolate chips: 1 cookie equals 46 calories, 2 g fat ( 1g saturated fat), 8 mg cholesterol, 31 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.

Simple Gluten-Free Lavender Cookie

10 tablespoons butter at room temperature
1/2 cup sugar
1 egg
1 teaspoon culinary lavender bus
2 pinches of grated lemon zest
1 and 1/2 cups Bob’s Gluten Free flour & 1/4 tsp guar gum

(can be made with a1 and 1/2 cups all- purpose flour if not concerned with gluten)

Cream butter, sugar then add egg, add lavender and lemon zest and mix well, stir in flour and mix to combine.
With lightly floured hands shape into log about 1 to 1 and 1/2 inch in diameter, roll to an even shape, cover in wax paper and refrigerate until firm enough to cut.
When chilled and firm, preheat oven to 325, and cut log into 1/4 inch slices, place on lightly greased baking sheet and bake approximately 8 minutes.
Cool on wire rack.
Makes about 30 – 40 cookies