"English Lavender (l. angustifolia and munstead)
has the sweetest fragrance of all the lavenders and is the one most commonly
used in cooking. The uses of lavender are limited only by your imagination.
Lavender has a sweet, floral flavor, with lemon and citrus notes. The potency
of the lavender flowers increases with drying. In cooking, use 1/3 the quantity
of dried flowers to fresh. The key to cooking with lavender is to experiment;
start out with a small amount of flowers, and add more as you go. NOTE: Adding too much lavender to your recipe can be like eating perfume
and will make your dish bitter. Because of the strong flavor of lavender, the
secret is that a little goes a long way."
Lavender Cookies
Victorian Lavender Cookies with Rose Water
Icing Notes
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
Yields About 4 dozen
Preparation Instructions
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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