Herbs in the Cookie Jar (Part 1)

Years ago, we're talking in the mid '90s, dear old mom wrote an article titled Herbs in the Cookie Jar for a herbal themed magazine. Over the years, the magazine changed hands, and the article has been resurrected on the Internet by the Mother Earth Living magazine. It was a thrill to find mom's words in this magazine alongside recipes that Nancy has served in the tea room. After contacting the magazine, we have graciously received authorization from Jessica Kellner, the Editor-in-Chief to share the article. Follow the links to find each recipe (clockwise from the left) Lavender Cookies (recipe below), Black Pepper Chocolate Balls, Coriander Date Cookies, and Saffron Cookies. 

Lavender Cookies 

Makes about 3 dozen 

At an open house, we served gallons of Lavender Lemonade made by steeping 

1/2 cup dried lavender flowers in 1 quart boiling water for a few minutes, straining, and 

using the the strained liquid to make up part of the water for 1 gallon reconstituted frozen 

lemonade. The unexpected fragrance and flavor led us to try these Lavender Cookies at 

next party. The cookies have become equally as popular.

• 1 cup butter

• 1/2 cup sugar

• 1/4 teaspoon salt

• 2 cups flour

• Lavender Sugar (below)

Cream the butter and sugar. Gradually add the salt and flour. Mix thoroughly. 

Chill the dough for 1 hour, or until it is firm enough to handle.

Preheat the oven to 350 degrees. Form the dough into 

1-inch balls and roll them in Lavender Sugar. Press each ball with your thumb. Place 

them on ungreased baking sheets and bake 12 to 15 minutes. Cool on racks.

Lavender Sugar 

• 1 cup dried lavender blossoms

• 1 cup sugar (coarse, if available)

Mix thoroughly. Keep mixing this as you use it;

it tends to separate.