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Lavender Cookies 2 eggs 1/2 cup margarine 1 cup sugar 1 teaspoon lavender leaves 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt confectioner's sugar rosewater Preheat the oven to 375 degrees. Put eggs, margarine, sugar and lavender into blender and run on low until well mixed. Sift flour, baking powder and salt into a mixing bowl. Add other ingredients and stir until well blended. Drop dough a teaspoon at a time onto ungreased cookie sheets. Bake until lightly browned. Blend enough rosewater into the confectioners sugar to make a smooth frosting. Ice the cookies and let them set until frosting is firm. Lavender Mint Tea Punch 6 teaspoons dried mint 6 cups boiling water 1 tablespoon dried lavender blossoms 1 liter ginger ale 1 cup purple grape juice ice cubes with fresh mint leaf frozen in each Brew the mint in the water in a teapot for ten minutes. Add the lavender blossoms to the pot. Allow tea to cool. Strain the tea and add the ginger ale, grape juice and ice cubes. If serving in a punch bowl, float lavender buds and mint sprigs on top. |