Lavender-Vanilla Pillows
"Better Homes and Gardens"
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Yields:
-
36 cookies
ingredients
- 1 teaspoon dried lavender
- 1 tablespoon water
- 1 cup butter, softened
- 1⁄2 cup powdered sugar
- 1 vanilla bean, split in half and scraped (or 1 t. vanilla extract)
- 2 cups all-purpose flour
- powdered sugar
directions
- Preheat oven to 325°.
- Using a mortar and pestle, grind and crush the 1 teaspoon lavender.
- In a small bowl, combine the lavender and the water; set aside for 10 minutes.
- In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
- Add the 1/2 cup powdered sugar; beat until combined, scraping bowl occasionally.
- Beat in lavender mixture and vanilla bean seeds.
- Gradually add flour, beating on low speed until combined.
- Divide dough into 36 equal portions (each about 3 teaspoons of dough).
- With lightly floured fingers, press each portion of dough evenly into bottom of an ungreased 1 3/4-inch muffin cup.
- Bake about 20 minutes or until edges are very lightly browned and pick comes out clean.
- Cool in muffin cups on a wire rack for 10 minutes.
- Using a thin knife, loosen edges of cookies from muffin cups and remove.
- Transfer to a wire rack; cool.
- Lightly sprinkle cookies with powdered sugar just before serving.
- Store-layer cookies between sheets of waxed paper in an airtight container; cover.
- Store at room temperature for up to 3 days or freeze for up to 3 months.
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