Sweet Wine Lavender Cookies
This wonderful lavender recipe was featured at the Annual Healdsburg Lavender
Festival, courtesy of the French Herb Garden.
1C + 1 1/2 T. all purpose flour
1/3 C lavender sugar*
4 T. butter
2 1/2 T. sweet white wine
12 leaves lavender, finely chopped
Sift the flour, all but 1 T. of the sugar and the salt into a bowl. Rub in the butter
until the mixture resembles bread crumbs. Make a well in the center and add the wine and
lavender leaves, and stir gently. Leave the mixture for 10 minutes, stirring now
and again, by which time it will have bonded together. Then gather together
to make a soft dough.
Roll out the dough on a floured board to about 1/8 inch thick and use a serrated
pasta wheel to cut out small strips, about 2 inches x 1 inch. Place on a buttered
baking tray, giving one half of each strip a twist as you to so to make the cookies
look like little bows.
Bake at 375 degrees for about 6-8 minutes or until the edges are just turning
brown. Cool on a wire rack and sprinkle with the remaining sugar.
Mix 2 T. of spikes of fresh lavender flowers or 1 T. of dried lavender flowers
with 1 C of superfine sugar. Select a glass jar and make alternate layers of sugar
and lavender florets until the jar is full. Cover tightly and leave in a warm, dry
room 1 to 2 weeks. Shake the jar through a sieve before using sugar. This method is
similar to the conventional method used to make vanilla sugar.