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| Lavender Vanilla Sugar Cookies w/Lemon Sugar |
Hey Everyone! As promised I wanted to get this post up about my @Influenster @CountryCrock experience #MakeItYours and #spon. I had lots of fun making my cookies.
I always like to do something different than some . SO I went online and checked out some of the cool pins I had on my Pinterest Page. I found it Lavender Sugar Cookies.
What I was requested to do was to try the Country Crock Spread I received a free coupon for in my Influenster box! What fun this was going to be. So I handed the coupon to my son and told him HEY while your at the store will you grab this for me. (YES I'm about saving gas, hahaha) So he said he'd take pics for me!
Prep time:
The recipe called for soft salted butter but of course I was switching that out with the Country Crock spread. The one mistake I made in this recipe was that I should have left the spread in the fridge. I found that using the Spread after leaving it out to soften did not help achieve the fluffiness needed.
So I put the sugar and spread in the fridge and remixing it helped greatly.
Before making the cookies. I prepared the lavender sugar for the cookie as well as making the Lemon zest raw and regular sugar that I put on top of the cookies prior to baking.
For that I used a mix of sugar in the raw and regular sugar and zest a lemon into it. Just enough to give it the consistency of sanding sugar as well as the taste of lemon.
I added the remaining ingredients and followed baking directions. The cookies were a hit and everyone loved them! I did tinker with the recipe a bit because I added the lemon zest sugar and half of them we frosted and half of them we did not for a variety. The frosting was a vanilla frosting. They are so good.
I really enjoyed trying the +Country Crock spread and being a part of the #MakeItYours #spon.campaign at Country Crock. I great big thanks to +Influenster
I would definately use Country Crock again.
A special thank you to:
Cinnamon Spice & Everything Nice for the recipe.
Lavender Sugar Cookies
(adapted from Wisconsin Cheese)
1 tablespoon fresh or dried culinary lavender flowers*
2/3 cup sugar
1 cup (16 tablespoons) unsalted butter, softened (for this I used Country Crock Spread, leave refrigerated)
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/8 teaspoon salt
Sanding sugar or sprinkles for decorating
1. Use a food processor to grind lavender flowers together with sugar.
2. In a medium sized bowl beat butter and lavender sugar together until light and fluffy. Beat in vanilla. Add flour and salt and blend until combined taking care not to over mix (dough should be soft but not sticky). Separate dough into two balls and wrap in plastic, flattening each into a flat disc and refrigerate until firm, about 2 hours or overnight.
3. Preheat oven to 325°F. and line baking sheets with parchment paper or leave them ungreased.
Roll out one disc of dough at a time on a lightly floured surface with a floured rolling pin to about 1/4-inch thick. Cut into desired shapes with cookie cutters and place on prepared baking sheets. Decorate with sanding sugar and/or lightly press a lavender sprig or leaf into the cookie and top. (To keep shapes intact, refrigerate baking sheet with shaped cookies for 10 minutes before baking).
4. Bake 12 to 14 minutes or until cookies are just beginning to lightly brown around the edges. Carefully remove and cool on wire racks. Repeat with remaining dough.
*Fresh or dried lavender flowers can be found in health or natural food stores or in a herb/spice store.
Makes about 2 dozen cookies depending on size.
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