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Prep 45min
Total45min
Servings24
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Ingredients
1
pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1/2
cup butter or margarine, softened
1
egg
1/2
to 1 teaspoon dried lavender*
Grated peel of 1 lemon
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Steps
1
Heat oven to 375°F (350°F for dark or nonstick cookie sheet). Line cookie sheet with cooking parchment paper.
2
In medium bowl, stir cookie mix, butter and egg until soft dough forms. In mortar and pestle, grind lavender into tiny pieces. Add lavender and lemon peel to dough; mix well.
3
Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheet.
4
Bake 10 to 15 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.
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Adjust the amount of lavender to suit your taste. Remember, a little lavender goes a long way! If you use one teaspoon of dried lavender, the flavor from the lavender will come across more distinct. If you use ½ teaspoon, the cookies will have a more subtle lavender flavor and the lemon will be in the spotlight.
Keep your cookies the same size with a cookie scoop! Cookies bake better and more evenly if they are all the same size. If you don’t have a cookie scoop on hand, an ice cream scoop can do the job well too.
Take two lavender and lemon sugar cookies and use them to make a decadent ice cream sandwich! Add a scoop of vanilla for a classic taste or try a scoop of fruity ice cream such as strawberry or raspberry for a bright flavor to compliment the citrus from the lemon.
For more lemon cookies that shine in the springtime, try out one of these other tasty treats! We love this recipe for Lemon Cake Cookies and these delicious Frosted Cake Mix Lemon Cookies are always a crowd-favorite.
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Nutrition Facts are not available for this recipe
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