Lavender Vanilla Lemon Drops Food

LAVENDER LEMONADE

Steps:

• Bring 2 cups water and sugar to a boil. Remove from the heat; add lavender. Cover and let stand for 2-4 hours., Strain, discarding lavender. Stir in lemon juice, vanilla and remaining water. Chill; serve over ice.

LAVENDER LEMONADE

Steps:

• Place the lavender in a pitcher; pour the boiling water over the lavender; cover with plastic wrap and allow to steep 10 minutes; strain and discard the lavender from the water and return the water to the pitcher. Add the cold water, lemon juice, and sugar to the pitcher and stir until the sugar dissolves. Refrigerate until serving.

LAVENDER & VANILLA LEMON DROPS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Cream butter and sugar.
• Stir in eggs - make sure butter, sugar, and eggs are completely blended.
• Stir in vanilla seeds and vanilla extract.
• Fold in lemon juice and zest.
• Gradually stir in lavender, make sure to mix well.
• Mix flour, baking soda, salt, and cream of tartar and slowly mix into wet mixture.
• Chill for 1 hour.
• On a fully prepped cookie sheet, drop cookies by the spoonful about 1 inch apart.
• Bake at 375 for approximately 10 minutes.

LAVENDER LEMON DROP

Steps:

• For the demerara sugar syrup: Combine the demerara sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely.
• For the lavender lemon drop: Add the gin, limoncello, lemon juice and 1/2 ounce of the demerara sugar syrup to a cocktail shaker, add large ice and shake vigorously. Add the Moscato d'Asti, tumble-roll once to mix throughout and double-strain into a martini glass with a small sprig of lavender. Garnish with a lemon wedge and serve (do not muddle the lavender).
• Keep the remaining demerara sugar syrup covered in the refrigerator up to 1 month.
• Remove the peels from the lemons carefully, making sure not to include any of the pith. Place the peels in a large container and add the vodka (reserve the vodka bottle for later). Infuse until the alcohol strips the oils and color out of the peels, 12 to 24 hours.
• Meanwhile, make the simple syrup. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely.
• Fill the vodka bottle with about 27 ounces of the infused vodka and 7 ounces of the simple syrup and place in the freezer. Serve ice cold in chilled small copita or shot glasses.

LAVENDER LEMON BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Make lavender sugar by blending the sugar and 2 teaspoons lavender buds in a blender; blend until the lavender is powdered.
• Blend together with an electric mixer 1/4 cup of the lavender sugar, butter, coconut oil, 2 cups flour, and salt in a bowl until a dough forms; press into the bottom of the prepared dish.
• Bake in the preheated oven until the top begins to turn golden brown; about 15 minutes.
• While the dough bakes, mix together the remaining lavender sugar, 1/4 cup flour, eggs, lemon juice, lemon extract, and 1/2 teaspoon lavender buds; pour over the baked crust and return to the oven to bake until the center is set, about 20 minutes. Allow to cool completely and dust with confectioners' sugar before serving.

SOFT LEMON DROPS

Steps:

• Heat oven to 350ºF.
• Combine sugar and butter in large mixer bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add sour cream, eggs, lemon peel and lemon extract; continue beating until well mixed.
• Reduce speed to slow; add flour, baking powder and salt.
• Beat until well mixed.
• Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.
• Bake for 10 to 12 minutes or until lightly browned.
• Cool completely.
• Combine powdered sugar and enough lemon juice for desired glazing consistency in small bowl.
• Glaze cooled cookies.