Ponder Eternity, Eternally

Collectively Considering with Scripture as our Rubric

January Meeting January 30, 2009

We had a terrific turn out at our first Relief Society Enrichment Gardening Class where we discussed our gardening backgrounds and goals and ate all things ‘lavender.’ Some went home with newly planted Lavender. Lavender is super easy to grow in our Las Vegas soil as long as it has proper drainage.

Because we’d like to ‘grow’ this group we’re holding our next session on Saturday morning, hoping you can come & plant with us! We’ll enjoy sunshine and dirt as friends and Relief Society Sisters and return home with a potted plant for the porch or windowsill. We’ll also have a demonstration on soil amendments and some tips on how to have a successful potted plant in our desert heat. Dirt & amendments provided. You bring a baby plant and a pot. (pot should be as big as you hope your plant to grow to).

LAVENDER TEA COOKIES
Ingredients: 1 T. dried lavender flowers (remember, no pesticides!); 1 C. soft butter; 2/3 C. white sugar; 1 t. pure vanilla; 1/4 t. lemon extract; 2 C. flour; 1/8 t. salt; Lavender Frosting (below).

In a mortar, grind lavender flowers with the pestle. In a bowl, cream together ground lavender flowers, butter, sugar, vanilla and lemon extracts. Add flour and salt; mix until combined (dough should be soft but no sticky). Chill until manageable.

Preheat over to 325 degrees F. Roll dough out on a lightly flour surface, approx. 1/4″ thick. Cut into desired shapes with a cookie cutter and place onto UNGREASED cookie sheets. Bake 12 to 15 minutes until cookies are lightly browned around the edges. Remove from oven and cool on wire racks. When cool, frost with Lavender Frosting. Makes about 45 cookies.

LAVENDER FROSTING:
1 C. powdered sugar; 2 T. dried lavender flowers; 2 T. milk; 2 t. light corn syrup.
In a small plastic bag, combine powdered sugar and flowers. Let stand all day or overnight before using. When ready to use, sift the mixture into a bowl by pushing sugar with a spoon through a mesh strainer. The idea is to get the sugar and leave behind the lavendar. Add milk and corn syrup, mixing well. This is barely enough icing. The cookies are wonderful if they have enough icing, but too little icing makes them a little weak. So, you might double the icing batch & be a little more generous with it per cookie–your call. These freeze and package well after they’re completely cooled and the icing has hardened.

 

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