RECIPES
Totally free & updated periodically for your enjoyment.
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Lavender Simple Syrup
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Ingredients​
1 cup water
3 tbsp fresh or dried lavender buds
2 cups sugar
12 oz bottle
Directions
Step 1
Bring water and lavender to a boil.
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Step 2
Add sugar and stir until fully dissolved.
Step 3
Reduce heat and simmer for 5 minutes.
Step 4
Remove from heat and allow to cool. Once cooled, strain out the lavender.
Step 5
Pour into a bottle and keep refrigerated. This stores for about 1 week.
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Lavender Lemon Bars
Ingredients​
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
Directions
​Step 1
Preheat oven to 350 degrees and grease an 8x12 inch baking dish.
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Step 2
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.
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Step 3
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.
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Step 4
Bake in preheated oven until the top begins to turn a light brown, about 15 minutes.
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Step 5
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.
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Step 6
Dust with powdered sugar and sprinkle on lavender buds to make it look extra pretty. Cool completely. Enjoy!
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Lavender Mint Shortbread Cookies
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Ingredients​
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
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Optional:
Toothpick “dab” of green cream food color for mint/lime tint.
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*1 tbsp lime zest and juice can be substituted for the mint leaves.
**If using lime zest, omit lemon zest.
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Directions
Step 1
Strip lavender flowerets from stems; blend in blender with white sugar to until chopped fine.
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Step 2
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.
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Step 3
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.
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Step 4
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.
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Step 5
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.
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This recipe is adapted from Lois Nixon.
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