– 1 tsp dried lavender
– 1 1/2 oz vodka
– 1/2 oz Cointreau
– 1 tbsp simple syrup made from Serenity lavender sugar
Add lavender, vodka, Cointreau and simple syrup over ice in the shaker. Shake well and strain the mixture into a chilled martini glass. (Optional: Rim martini in sugar and garnish with a fresh sprig
These rich but not too sweet shortbread cookies have just a hint of sweet lavender fragrance and flavor.
– Servings: 4 dozen
1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes)
2/3 cup sugar
2 tablespoons very finely chopped lavender florets (fresh or dried)
1 tablespoon chopped fresh mint
2 1/3 cups flour
1/2 cup cornstarch
1/4 teaspoon salt
Preheat oven to 325°F.
Cover bottoms of two baking sheets with parchment or brown paper. In a large bowl, cream together the butter, sugar, lavender, and mint with an electric mixer. Mix until light and fluffy, about 3 minutes. Add flour, cornstarch, and salt and beat until incorporated. Divide dough
in half. Flatten into squares and wrap in plastic. Chill until firm. On a floured board, roll or pat out each square to a thickness of 1/2 inch. Cut the dough into 1 1/2 -inch squares or rounds. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie several times with a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar.
lavender powdered sugar: Put a 4 or 5 sprigs of lavender flowers in a sealed jar with powdered sugar for a day before using the sugar.