Gosh darn holidays – they always seem to come and go so quickly. I think we should mandate all American holidays to be weeklong happenings. Labor day will be Labor Week, and in November we’ll trot a 5k every morning, then stuff ourselves with turkey and pie every night for an entire week. This is my long winded way of saying I hope you all had a great 4th of July weekend!
My 4th was good, but obviously, not long enough. I showed my patriotism by going for a swim with my brother in the frigid 66 degree Lake Ontario water. Then we watched the Nathan’s hot dog eating contest, which temporarily curbed my appetite. But it was nothing some homemade sangria and strawberry shortcake couldn’t fix!
Since we’ve all probably overdosed on red, white and blue desserts in the past few days, I’ve got a yellow and purple (lavender) cookie for you. If you’ve never baked with lavender (or any flower), it’s definitely worth trying. It’s just so different than the usual chocolate/peanut butter/caramel type of baking you know? In good way.
Lavender Lemon Cookies
Makes about 2 1/2 dozen cookies
- 1 cup shortening
- 1/2 cup granulated sugar
- 1 egg
- 1 tbsp. lemon zest
- 3/4 tsp. baking soda
- 1 package (3.4 oz) lemon instant pudding mix
- 1 1/3 cups all-purpose flour
- 1 tbsp. lavender flowers
Heat oven to 400 degrees F. Line two large cookie sheets with parchment paper.
In large mixing bowl, beat shortening, sugar, egg, and lemon zest until fluffy.
In medium mixing bowl, stir baking soda, pudding mix, and flour. Gradually add dry ingredients to wet ingredients; beat on medium speed until combined. Stir in lavender flowers until combined.
Roll cookie dough into 1-inch balls; set two inches apart on cookie sheets. Bake 6 to 8 minutes or until light golden brown. Allow to cool 2 minutes on cookie sheet; transfer to wire racks to cool completely.