Lemon Basil Snaps
(use only fresh basil in this recipe)
1/4 cup unsalted butter, softened
1/4 cup sugar
1 large egg
1 Tablespoon fresh lemon rind
" juice
1/3 cup minced fresh basil or lemon basil
2 cups all-purpose flour
1/2teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped pistachio nuts
3 Tablespoons sugar
Cream butter and sugar. Add egg and next three ingredients, beating until blended. Combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Cover and chill one hour.
Combine nuts and sugar in shallow bowl. Shape dough into one-inch balls; roll in nut mixture and place two inches apart on un-greased baking sheets. Flatten slightly with hands or bottom of a glass. Bake at 350 degrees for 10-12 minutes.
Lavender Sugar Cookie:
Step One: Plant lavender
Step two: Harvest Lavender
Step Three: Bake Cookies
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1/2 teapoon vanilla extract
1 teaspoons lavender flowers, crushed and ground in food processer
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Preheat oven to 375 degrees. Cream butter and sugar. Beat in eggs, vanilla, and lavender flowers. Sift flour and baking power together and add to butter mixture. Drop teaspoonfuls of batter on un-greased cookie sheets. Bake 8-10 minutes just undil edges brown. Remove to racks to cool.
Lavender Ice Cream
(This recipe is for a tabletop ice cream freezer)
2 cups heavy cream
2 cups whole milk
2 teaspoon vinilla extract
1 Tablespoon lavender flowers
2 egg yolks
1/2 cup sugar
Place lavender flowers in a diffuser ball or in triple thickness cheesecloth bag. Combine cream and milk in a heavy saucepan overe medium heat. Place lavender into milk and heat until mixture almost boils, 5-8 minutes. Reduce heat to low and remove and discard lavender. Meanwhile, beat egg yolks, sugar and vanilla in a small bowl until light yellow and smooth, about 1-2 minutes. Add 4-5 tablespoons of the hot mixture into the eggs and stir until combined. Add egg mixture back to hot milk, stirring continuously to keep eggs from curdling. Cook over low heat 3-4 minutes until thickened and mixture coats the back of a spoon.
Cool mixture in an ice water bath, stirring constantly. Chill in refrigerator for at least one hour before placing in ice cream freezer. Freeze according to manufacturer's directions.
Lavender Lemonade
In a two quart Pyrex measuring bowl, place eight cups of water and seven heaping tablespoons of lavender flowers. Boal 24 minutes in microwave; let steep for two-three hours. Strain lavender water and use to make your favorite lemonade recipe. For convenience, this also works well with Country Time Lemonade mix.
