By: Mary Sue Waisman, Dietitian, Nova Scotia
(POSTED: April 7, 2011)
Lemon and Lavender Tea Cookies
Pretty as a picture and perfect for afternoon tea. These are delightful served at a baby or wedding shower.
2 cups (500 mL) all-purpose flour
1/4 cup (60 mL) lavender sugar (see tip at bottom)
1 tbsp (15 mL) baking powder
1/3 cup (75 mL) non-hydrogenated margarine
1 egg, beaten
1/2 cup (125 mL) 2% milk
2 tsp (10 mL) lemon extract
1 tbsp (15 mL) dried lavender buds (optional)
1 cup (250 mL) icing sugar
2 ½ to 3 tbsp (22 – 45 mL) 2% milk
2 tsp (10 mL) non-hydrogenated margarine
1 tsp (5 mL) lemon extract
Preheat oven to 325ºF (160ºC)
1. 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.
2. 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).
3. 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.
4. Frosting: In small bowl, combine icing sugar, milk, margarine and lemon extract to form a smooth, thin frosting.
5. Drizzle frosting over cooled cookies and sprinkle with lavender buds (if using).
Yields: 30 cookies
Serving size: 1 cookie
To make lavender sugar, combine 1 cup (250 mL) granulated sugar and 2 tbsp (30 mL) dried culinary lavender (make sure it hasn't been sprayed or treated). Place in an airtight container and store at room temperature for 2 weeks, shaking the container occasionally to distribute the lavender and infuse the flavor. Before use, strain the sugar to remove the lavender.
For the most even baking, bake one sheet at a time. If you do bake both sheets at once, place one in the upper third of the oven and one in the lower third. Switch their positions halfway through.
Nutrients per serving:
Fat: 2.6 g
Saturated fat: 0.4 g
Sodium: 65 mg (3% DV)
Carbohydrate: 13 g
Fiber: 0 g (0% DV)
Protein: 1 g
Calcium: 22 mg (2% DV)
Iron: 0.4 mg (3% DV)
Excerpted from Dietitians of Canada, COOK! by Mary Sue Waisman © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.