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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Better Homes and Gardens Ingredients:
1 teaspoon dried lavender |
1 tablespoon water |
1 cup butter, softened |
1/2 cup powdered sugar |
1 vanilla bean, split in half and scraped (or 1 t. vanilla extract) |
2 cups all-purpose flour |
powdered sugar |
Directions:
1. Preheat oven to 325°.
2. Using a mortar and pestle, grind and crush the 1 teaspoon lavender.
3. In a small bowl, combine the lavender and the water; set aside for 10 minutes.
4. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
5. Add the 1/2 cup powdered sugar; beat until combined, scraping bowl occasionally.
6. Beat in lavender mixture and vanilla bean seeds.
7. Gradually add flour, beating on low speed until combined.
8. Divide dough into 36 equal portions (each about 3 teaspoons of dough).
9. With lightly floured fingers, press each portion of dough evenly into bottom of an ungreased 1 3/4-inch muffin cup.
10. Bake about 20 minutes or until edges are very lightly browned and pick comes out clean.
11. Cool in muffin cups on a wire rack for 10 minutes.
12. Using a thin knife, loosen edges of cookies from muffin cups and remove.
13. Transfer to a wire rack; cool.
14. Lightly sprinkle cookies with powdered sugar just before serving.
15. Store-layer cookies between sheets of waxed paper in an airtight container; cover.
16. Store at room temperature for up to 3 days or freeze for up to 3 months.
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