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Lavender Simple Syrup
1 cup water
3 tbsp fresh or dried lavender buds
2 cups sugar
12 oz bottle
Bring water and lavender to a boil.
Add sugar and stir until fully dissolved.
Reduce heat and simmer for 5 minutes.
Remove from heat and allow to cool. Once cooled, strain out the lavender.
Pour into a bottle and keep refrigerated. This stores for about 1 week.
Lavender Lemon Bars
2 cup white sugar
2 Tbsp dried lavender buds
1/2 cup softened butter
1/4 cup virgin coconut oil
2 1/4 cup all-purpose flour
1 dash salt
4 eggs, beaten
1/2 cup lemon juice
1/2 tsp lemon extract (optional)
1/4 tsp dried lavender buds
1/4 cup powdered sugar
Preheat oven to 350 degrees and grease an 8x12 inch baking dish.
Make the lavender sugar by blending the together white sugar and 2 tsp lavender buds in a blender until the sugar is similar in consistency to powdered sugar.
In an electric mixer, blend together 1/4 cup of the lavender sugar, butter, coconut oil, 2 cups flour, and salt in a bowl until a dough forms. Neatly press into bottom of prepared dish.
Bake in preheated oven until the top begins to turn a light brown, about 15 minutes.
While the dough bakes, mix together the remaining lavender sugar, 1/4 cup flour, eggs, lemon juice, lemon extract, and 1/2 tsp lavender buds. Pour over the baked crust and return to the oven to bake until the center is set, about 20 minutes.
Dust with powdered sugar and sprinkle on lavender buds to make it look extra pretty. Cool completely. Enjoy!
Lavender Mint Shortbread Cookies
1 1/2 cup butter, softened
2/3 cup white sugar
1/4 cup sifted powdered sugar
1-2 tbsp finely chopped fresh or dry lavender flowerets
*1 tbsp chopped fresh mint leaves
**1 tsp grated lemon zest (omit if using lime zest)
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 tsp salt
Toothpick “dab” of green cream food color for mint/lime tint.
*1 tbsp lime zest and juice can be substituted for the mint leaves.
**If using lime zest, omit lemon zest.
Strip lavender flowerets from stems; blend in blender with white sugar to until chopped fine.
In a medium bowl, cream together butter, powdered sugar, and lavender/sugar mixture until light and fluffy. Mix in mint and lemon zest (or lime zest). Combine the flour, cornstarch, and salt; mix into batter until well-blended. Tint pale green if desired.
Divide dough into two balls, wrap in plastic wrap, and flatten to about 1” thick. Or roll into 2” diameter log shape. Refrigerate until firm for 1 hour.
Preheat oven to 325 degrees. On a lightly floured surface, roll out the dough to ¼ inch thick. Cut into shapes with cookie cutters, or slice “logs” into ¼” thick rounds. Cookie stamps work well too. Place on buttered cookie sheets.
Bake for 18 to 20 minutes in preheated oven, just until cookies begin to brown at the edges. Cool slightly then transfer to wire racks to finish cooling.
This recipe is adapted from Lois Nixon.