I put ground 'Folgate' in my melon salad. It is refreshing and puts a unique flavor to the melon. The amount is up to you but start with a small amount and taste before adding more. 'Miss Katherine' is sweet. Come and taste the difference in the two varieties now blooming. We are open from 10a-6p, Wednesday-Saturday. The gate is close to keep our sweeties (dogs) in; not to keep you out.
"The Lavender Lover's Handbook", written by Sarah Bader, has a wonderful recipe for shortbread (pgs. 150-151) that I often use. Sarah gave me permission to share this recipe. I hope you enjoy it as much as my family, friends and I do.
Lavender Shortbread Cookies with Lemon Butter Cream Frosting
(makes about 2 dozen cookies)
1-1/2 cups (3 sticks) butter, room temperature
2/3 cup sugar
2 tsp. dried culinary lavender buds, chopped (I use 'Miss Katherine', ground)
2-1/3 cups flour
1/2 cup cornstarch
1/4 tsp salt
Frosting:
1/3 cup softened butter
1/2 tsp lemon zest
3 cups powered sugar, sifted
2 tbsp lemon juice
(I add some whole 'Folgate' lavender to the top after icing the cookies)
1. Preheat the oven to 325 F. Cover two baking sheets with parchment or brown paper.
2. In a large bowl with an electric mixer, cream together the butter, sugar and lavender until light and fluffy (about 3 minutes). Add the flour, cornstarch and salt. Beat until combined.
3. Divide the dough in half. Flatten it into squares and wrap it in plastic. Chill in the refrigerator until firm (approximately 1 hour).
4. On a floured board, roll or pat out each square to a thickness of 3/8 inch. Cut the dough into 1-1/2 rounds or into a shape of your choice with a cookie cutter (I use a heart).
5. Transfer the cookies to the prepared baking sheets, spacing the cookies about 1 inch apart. Prick each cookie several times with the tines of a fork. Bake 20-25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Allow the cookies to cool.
6. To make the frosting, cream together the softened butter and the lemon zest. Begin adding small amounts of the sugar and the lemon juice, mixing well before adding more.
7. Use a knife to spread the frosting on the cooled cookies. Before the frosting hardens, sprinkle lavender buds on top of each cookie.
3. Divide the dough in half. Flatten it into squares and wrap it in plastic. Chill in the refrigerator until firm (approximately 1 hour).
4. On a floured board, roll or pat out each square to a thickness of 3/8 inch. Cut the dough into 1-1/2 rounds or into a shape of your choice with a cookie cutter (I use a heart).
5. Transfer the cookies to the prepared baking sheets, spacing the cookies about 1 inch apart. Prick each cookie several times with the tines of a fork. Bake 20-25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Allow the cookies to cool.
6. To make the frosting, cream together the softened butter and the lemon zest. Begin adding small amounts of the sugar and the lemon juice, mixing well before adding more.
7. Use a knife to spread the frosting on the cooled cookies. Before the frosting hardens, sprinkle lavender buds on top of each cookie.
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