Best Lavender Tea Cookies Recipes
LAVENDER-EARL GREY TEA COOKIES
A perfect treat to enjoy with your afternoon tea.
Provided by originalpoppyseed
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 30m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Steep Earl Grey tea bag in hot milk in a bowl.
- Mix sugar and butter together in a large bowl. Mix in egg. Remove tea bag from hot milk; add milky tea mixture to batter. Add flour, baking powder, baking soda, and lavender; mix dough until well combined.
- Drop dough by rounded spoonfuls onto ungreased cookie sheets.
- Bake in the preheated oven until edges are light brown and set, 10 to 12 minutes. Let cool 10 minutes.
- While cookies are cooking, stir lemon juice and water together in a small bowl. Add sugar, lavender, and lemon zest and stir until combined. Brush or spoon glaze onto cooled cookies.
Nutrition Facts : Calories 139 calories, Carbohydrate 20.7 g, Cholesterol 24.3 mg, Fat 5.6 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.4 g, Sodium 87 mg, Sugar 11.4 g
LAVENDER TEA COOKIES
A British friend made these for me when I visited her in 1999 and I've been making them every since. They are very buttery and spread like crazy while baking, but you can almost hear the bees buzzing on the lavender when you try one. I kept the recipe to myself for quite a while and only shared it with another friend when she remarked how good they were. Now, they are a standard in HER home and a perennial favourite at her church's bake sale! Very good when served with a cuppa hot tea, especially Earl Grey. And please don't be tempted to add salt or vanilla extract; this is just a plain buttery lavender cookie.
Provided by The_Swedish_Chef
Categories Drop Cookies
Time 22m
Yield 20 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugar together by hand.
- Add egg and beat until well combined.
- Stir in the flour and lavender flowers until well combined.
- On a parchment lined cookie sheet, drop dough by tablespoon, spacing at least 3 inches apart, allowing for the cookie to spread out.
- Bake for 12-15 minutes or until pale golden brown and the edges tinge brown.
- *They will be very soft until cooled on a wire rack. Store in an air-tight container; they are better the 2nd day, if they last that long.
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