Lemon and Lavender Tea Cookies
Pretty as a picture and perfect for afternoon tea. These are delightful served at a baby or wedding shower, or as a sweet treat for the family
Excerpted from Dietitians of Canada, COOK! by Mary Sue Waisman © 2011 Robert Rose Inc.
Excerpted from Dietitians of Canada, COOK! by Mary Sue Waisman, photos by Colin Erricson © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.
| Servings |
| 30cookies |
| Servings |
| 30cookies |
Ingredients
- 2 cups all-purpose flour
- 1/4 cup lavender sugar (see tip at bottom)
- 1 tbsp baking powder
- 1/3 cup non-hydrogenated margarine
- 1 egg beaten
- 1/2 cup 2% milk
- 2 tsp lemon extract
- 1 tbsp dried lavender buds (optional)
- Frosting
- 1 cup icing sugar
- 2 1/2 - 3 tbsp 2% milk
- 2 tsp non-hydrogenated margarine
- 1 tsp lemon extract
Servings: cookies
Units:
|
Ingredients
Servings: cookies
Units:
|
Instructions
- Preheat oven to 325°F (160°C)
- In a large bowl, combine flour, lavender sugar and baking powder. Using a pastry blender or two knives, cut in margarine until mixture resembles coarse crumbs.
- In a small bowl, whisk together egg, milk and lemon extract. Pour over flour mixture and stir just until a stiff dough forms (do not over mix).
- Drop 1 tablespoonful (15 mL) about 2 inches (5 cm) apart on prepared baking sheets. Bake in preheated oven for 8 to 10 minutes or until bottoms are golden. Transfer to a wire rack and let cool completely.
Frosting
- In small bowl, combine icing sugar, milk, margarine and lemon extract to form a smooth, thin frosting.
- Drizzle frosting over cooled cookies and sprinkle with lavender buds (if using).
Recipe Notes
Per serving: Calories:Â 78, Fat:Â 2.6 g, Saturated fat:Â 0.4 g, Sodium:Â 65 mg (3% DV), Carbohydrate:Â 13 g, Fiber:Â 0 g (0% DV), Protein:Â 1 g, Calcium:Â 22 mg (2% DV), Iron:Â 0.4 mg (3% DV)
