You’re invited…to my Christmas Day Tea Party!!! I am inviting you all to my virtual Lavender Tea Party. If you like the taste of lavender and floral aromatics, you are going to love the theme at this tea party. Get ready for a month of lots of lavender recipes, so if you are looking for ideas to use up that container of culinary lavender you have stored in the pantry…don’t miss a single recipe this month!
These cookies are infused with the floral flavors used often in Middle Eastern cuisine. This is typical of cookies you might have to celebrate the holidays in Egypt or Morocco.
Lavender Rose Brown Sugar Cookies
Prep Time: 25 minutes
Resting Time: 1 hour
Cook Time: 20 minutes
Yield: 25-30 cookies
- 1/2 cup butter
- 1/2 cup firmly packed brown sugar
- 1 beaten egg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cup all purpose flour
- 1 tablespoon milk
- 1/2 teaspoon culinary lavender
- 1/4 cup preserved rose (available at Asian markets)
Using the paddle attachment of an electric mixer, beat butter and sugar until creamy.
Add egg and mix well.
In a bowl, combine baking powder, salt and flour. Add to electric mixer and mix well.
Add milk, lavender and rose. Mix until dough comes together into a soft mass.
Wrap in plastic wrap and refrigerate for one hour.
Preheat oven to 350 F. Place a piece of parchment paper on cookie sheet and spray with non stick spray.
On a floured board, roll out cookie dough to 1/4″ thick. Using cookie cutters, dip in flour and cut out desired shapes. Place on cookie sheet.
Bake for 20-25 minutes, until golden brown on under side.
Remove from oven and let cookie set for 5-10 minutes. Remove to cooling rack to cool completely.
Store in air tight jar.
These were delicious with just a slight floral after taste. The aromatics are not overpowering.