Victorian Lavender Cookies with Rose Water Icing
Makes 4 dozen cookies
(In the left picture, shown in the foreground and not those with the jam)
This is another cookie that I served at the Sept. 22, 2013 Sun Valley Harvest Festival’s Grand Tasting. It was a big hit. The combination of the lavender and rose water is so beautiful and tasty. I have frozen these cookies with the icing and they taste just fine; however the rose water icing doesn’t seem to have as strong a smell as when first put on but it still tastes like rose water.
Ingredients for the cookies:
- 1/2 C. Sweet Butter
- 1 C. Bakers Sugar
- 2 Eggs
- 1 Tsp. Culinary Lavender, crushed
- 1 ½ C. flour
- 2 Tsp. Baking Powder
- 1/4 Tsp. Salt
Directions for the cookies:
- Preheat oven to 375.
- Cream together the butter and sugar. Add the eggs and lavender.
- Whisk the flour, baking powder and salt together and add to the butter, etc. mixture.
- Drop by teaspoons onto a cookie sheet that has been lined with parchment paper. I lined mine 3 across because they do spread out flat-about 2” or so.
- Bake for about 10 minutes. Watch carefully to see that the bottoms don’t get too brown. Mine here took about 8-9 minutes.
- Let cookies sit a minute on the cookie sheet and finishing cooling them on racks.
Ingredients for the Rose Water Icing: (I started with ½ of this recipe and that’s about all I used. You may want more though.)
- 2 C. Powdered Sugar
- 5 ½ Tsp. water
- 6 ½ Tsp. Rose Water (can be procured at Atkinsons’-about $5)
- In a small bowl, mix the powdered sugar with the water and rose water.
- When the cookies have cooled, drizzle over them the icing.