PreP 40 min. Chill 2 hrs. Bake 10 min. at 350°F
1½ cups all-purpose flour
1 tsp. dried lavender buds, finely crushed
1 tsp. finely shredded lemon peel
¼ tsp. salt
¾ cup butter, softened
1 cup powdered sugar
1 recipe Butter Frosting
Dried lavender buds (optional)
Thin lemon peel strips (optional)
1. In a medium bowl stir together flour, crushed lavender
buds, shredded lemon peel, and salt; set aside. In a large
mixing bowl beat ¾ cup butter with an electric mixer
on medium to high speed for 30 seconds. Add 1 cup
powdered sugar. Beat until combined, scraping sides of
bowl occasionally. Beat in as much of the flour mixture
as you can with the mixer. Using a wooden spoon, stir in
any remaining flour mixture.
2. On a lightly floured surface, shape dough into a 10-inch
roll. Wrap roll in plastic wrap or waxed paper. Chill for
2 to 24 hours or until dough is firm enough to slice.
3. Preheat oven to 350°F. Cut roll into ¼-inch slices.
Place slices 2 inches apart on an ungreased cookie sheet.
Bake about 10 minutes or until edges are light brown.
Transfer cookies to a wire rack; cool.
4. Spread half of the cookies with frosting and top with
another cookie to make sandwiches. Makes 18 sandwich
Butter Frosting In a small bowl combine ¼ cup
butter and 1 Tbsp. milk. Using a wooden spoon, beat in
1 cup powdered sugar until smooth. If necessary, stir
in additional milk, 1 tsp. at a time, to reach spreading
To Store Place cookies in a single layer in an airtight
container; cover. Store at room temperature for up to
3 days or freeze unfrosted cookies for up to 3 months.
To serve, thaw cookies if frozen. Frost as directed.
CRAF T I T Roll a 12-inch length of corrugated cardboard to
create approximately a 3-inch-diameter tube, allow for a ½
inch of overlap. Cut cork drink coasters to fit each end and
hot-glue in place. Line interior with tissue paper, then nestle a
stack of cookies in the tube. Wrap ribbon around cookie tube
and insert a real or artificial berry stem.
Savory Herb Salt Rub
Be sure to use coarse salt in this recipe to ensure the
start to Finish 15 min.
1¹∕₃ cups coarse sea salt or kosher salt
²∕₃ cup dried parsley
¼ cup dried thyme
¼ cup dried rosemary, crushed
¼ cup dried shredded lemon peel
¼ cup coarse ground black pepper
2 Tbsp. garlic powder
2 Tbsp. dried minced onion, finely crushed
1. In a medium bowl stir together salt, parsley, thyme,
rosemary, lemon peel, pepper, garlic powder, and onion.
Divide mixture among ½-cup glass bottles, stirring
occasionally as you spoon. Makes 3 cups.
2. To use as a rub: Lightly brush 1 lb. of pork, lamb,
chicken, or fish with olive oil. Sprinkle with about
1 Tbsp. of the herb mixture; rub in with your fingers.
Let stand for 15 minutes. Grill or roast meat, chicken,
To Store Store in an airtight container in a cool, dry
place for up to 6 months.
CRAFT IT Fill recycled or purchased glass bottles with herb
salt rub. Hot-glue twine to the lid in a circular pattern.
better homes and gardens | celebrate! 21
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