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I love using what could be considered 'unconventional' ingredients. Reynolds Parchment is a must for this recipe. The cookie on the right was baked on a raw cookie sheet, the cookie on the left was baked on Reynolds parchment paper...


  • 1 Cup unsalted butter
  • 1 Cups sugar
  • 1 TB Lavender Flowers
  • 2 Cup AP flour
  • 1 egg, lightly beaten


  • Preheat oven to 350 degrees
  • In a medium bowl cream butter and sugar.
  • In a small bowl, whisk flour and lavender flowers.
  • Add lavender mixture to butter mixture and mix well.
  • Add egg and mix vigorously.
  • Using a teaspoon, scoop small mounds (about 2 tsp in size) onto a baking sheet lined with Reynolds Parchment; about 2.5 - 3 inches apart (They spread and then puff).
  • Bake 15 - 20 minutes until just golden brown around the edges

Categories: Cookies  Dessert 
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