|
These cookies were served at the WGHS booth at the Clayton Farmers Market September 11, 2010
Both recipes from our WGHS Cookbook Vol. III
Lavender Cookies
by Rachel Leonard, Sue Brown, Joan Cummiskey
Lois Floro
1/2 c butter
1/2 c granulated sugar
1 large egg
1 c unbleached, all-purpose flour
1 tsp baking powder
1 T fresh or dried lavender buds
2 T dried blueberries, coarsely chopped
In mixer, beat butter, sugar and egg. Stir together the flour and baking powder. Slowly beat the flour into the butter mixture. Add the blueberries and mix gently. Take out the beaters and fold in the lavender buds. Drop by teaspoonfuls onto baking sheet lined with parchment paper. Bake 350, 13 - 14 minutes.
Lemon Basil Snaps with Almonds by Carol Hoff
3/4 c butter
3/4 c plus 3 T sugar
1 large egg (or 1/4 c egg substitute)
1 T lemon juice
1 T lemon zest
1/3 c minced fresh lemon basil leaves
2 c unbleached flour, all-purpose
1/2 tsp baking soda
1/4 tsp salt
1/3 c almonds (ground fine in food processor)
Could substitute pistachios finely chopped.
In mixer, cream butter and 3/4 c sugar and egg. Add lemon zest, lemon juice, and lemon basil. Sift flour, baking soda and salt into butter mixture. Mix slowly and well. Cover and refrigerate for 1 hour. Oven 350. In a small dish combine almonds and 3 T sugar. Shape the chilled dough into 1 inch balls. Roll the balls in the almond/sugar mixture until coated. Place 2 inches apart on baking sheet covered with parchment paper. Bake 10 minutes.
|
|
