1 3/4 cups powdered sugar
1 cup butter
1 egg
1 tsp. vanilla
21/2 cups all-purpose flour
1 tsp. cream of tartar
5 tbsps. organic lavender blossoms
Blend all ingredients and refrigerate for 2-3 hours. Make
small balls of dough and press them with a flower-embossed
cookie stamp dipped in powdered sugar (what, you don’t
have that?! - how about rolling the dough out and cutting it
with a cookie cutter of your choice?); place the cookies on
greased baking sheets. Bake at 375 degrees for 7-8 minutes
until just golden. Makes about 5 dozen 2-inch cookies.
Lavender icing: [good for cake too!]
1/3 cup whole milk
1/2 tsp. dried lavender
3 cups confectioner's sugar
Bring milk and lavender to a boil and immediately remove
from heat. Steep 10 minutes, then strain and discard
flowers. Whisk in sugar and strain again. Add food
coloring if desired - use immediately.
