Bluebonnet Lemon Lavender Cookies
2
dozen cookies40
minutes10-12
minutesIngredients
- Cookies
- 2 sticks
unsalted butter, softened
- 1 1/2 cups
granulated sugar
- 2
large eggs
- 2 tsp
vanilla extract
zest of one lemon
- 1 tbsp
lemon juice
- 2 3/4 cups
all-purpose flour
- 1/2 tsp
baking soda
- 1/2 tsp
baking powder
- 3/4 tsp
salt
- 2 tsp
dried Lavender
- Bluebonnet Lemon Glaze
- 1 cup
powdered sugar
- 1 tbsp
lime juice
heavy cream as needed
Directions
Preheat your oven to 350 degrees. Line a cookie sheet and set it aside.
In a stand mixer, beat the softened butter and sugar until light and fluffy. About 3 minutes.
Add the eggs, vanilla, lemon zest, and lemon juice. Beat to combine.
Combine the flour, baking soda, baking powder, salt, and lavender. Whisk to combine.
Add the dry ingredients to the wet ingredients and mix until just combined.
Chill the dough for 30 minutes.
Scoop about 1 to 1 ½ tablespoons of lemon lavender cookie dough. Place on the prepared baking sheet about 3 inches apart.
Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and allow to cool completely on the cookie sheet.
Bluebonnet Glaze: In a small bowl, combine all the ingredients. Whisk until free of lumps.
The glaze should be thin and runny. So, if it is too thick you can add more milk to thin it out.
Use a fork or a spoon to drizzle the glaze over each cookie.
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Ingredients
Salad
5 oz (small container) Baby Spring Mix salad
1/3 small red onion finely sliced
1/3 seedless cucumber cut in half and thinly sliced
6 strawberries cut in half and sliced
¼ cup of chopped walnuts
Dressing
¼ cup olive oil
¼ cup apple cider vinegar
1 tbs Fischer & Wieser’s Strawberry Rhubarb Preserves
Salt & Pepper to taste
Directions
Place a handful of spring mix on a plate top with all the ingredients listed for the salad. In a 8oz jar, place all dessin ingredients and shake vigorously until well combined. Pour dressing over salad as desired and enjoy.
