Page 12

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Preparation


Step 1

Cream together the butter and sugar until fluffy.

Step 2

Roughly chop the lavender to release its oils and stir into the flour along with the cinnamon.

Step 3

Add dry ingredients to wet and bring mixture together in a soft ball - it takes a little work but it’ll work.

Step 4

Wrap dough ball in plastic and chill for 15 minutes.

Step 5

Preheat the oven to 400 F.


Step 6

Roll out the dough between two pieces of wax paper until about an 1/8th inch thick. The dough will be a little difficult to roll out but it’s easy to work with once it is.


Step 7

Stamp out cookies with heart cookie cutter or other shape. Place on cookie sheet either lined with parchment paper or sprayed.


Step 8

Bake 8-10 minutes until golden around the edges.


Step 9

Remove from oven and sprinkle with superfine sugar while still hot (this is why it’s best to use parchment paper for easy clean up) and let stand for 5 minutes before eating.


Step 10

Store for up to a week in an air tight container. (makes 2 dozen cookies, depending on size)

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